Mjhbpgmbrrqwgpkofwl8

Food Chemistry - Browning Reactions

How and why food turns brown

  • Why does bread turn brown in the oven?
  • Why does an apple turn brown after you sliced it? And how can I prevent it?
  • How come caramel has this beautiful brown colour? And how can I improve it?
  • How come a banana turns brown?This is what we'll be exploring in this course. We'll zoom in on the science behind the browning of food! In this course you'll learn the chemistry behind these different browning mechanisms and you'll learn how to prevent or accelerate browning.

  •  

    Sign up for course updates!

    That way we'll make sure you receive a note when this course does open. Also, you'll get updates on all our other courses :-)

    * indicates required

    Your Instructor


    ScienceChef
    ScienceChef

    Hi there, it's Science Chef here. I'm an enthusiastic, though not incredibly good cook with a passion for science (I'm a trained scientist in food technology). One of the reasons I'm not a perfect cook: I keep on experimenting! I love baking bread (and pancakes and lots of other foods) and loving writing about my trials (and failures) on the blog foodcrumbles.com.


    Frequently Asked Questions


    When does the course start and finish?
    The course starts now and never ends! It is a completely self-paced online course - you decide when you start and when you finish.
    How long do I have access to the course?
    How does lifetime access sound? After enrolling, you have unlimited access to this course for as long as you like - across any and all devices you own.
    What if I am unhappy with the course?
    We would never want you to be unhappy! If you are unsatisfied with your purchase, contact us in the first 30 days and we will give you a full refund.

    This course is not open for enrollment.