Food Science Basics in 6 weeks – part 5: Food Microbiology

Time is flying so fast! We’re nearly at the last week of our Food Science Basics course and I hope you’ve learned loads already and had fun reading all the articles. Today is the last day in which we’ll be exploring a brand new area of expertise: food microbiology. In …

The beer brewing process – Beer science at home

Brewing beer at home or in little breweries has become a lot more popular over the past few years. There are a lot of kits available nowadays for everyone to give beer brewing a shot. So that’s exactly what we did as well, we decided to brew our own beer! …

Strawberry pie – On choosing & storing fresh strawberries

Summer’s there! Warm temperatures, sun and long long light days. Living in the Netherlands, summer is no guarantee for nice weather, rain and cold(er) days are no exception. Summer for me is a synonym for berries, more specifically strawberries. It’s the thing we used to eat with our desserts as …

The secrets of orange juice packaging

While drinking a glass of freshly made orange juice a little while ago I noticed orange juice is a great vehicle for explaining all sorts of science related phenomenon. This last post in its series is all about orange juice packaging, using some of the principles discussed in earlier posts …

Spoilage of orange juice – a lesson in microbiology

While drinking a glass of freshly made orange juice a little while ago I noticed orange juice is a great vehicle for explaining all sorts of science related phenomenon. Today we’re talking spoilage of orange juice, ever seen moulds grow on top of your juice? In our home we don’t …

Making sauerkraut – start of my experiment

This month I try to focus all of my posts on the science of fruits and vegetables (I call it fruit & vegetable science month!). Then, this morning, I was browsing through the internet and ran into a (Dutch) post on making your own sauerkraut! It so came to happen …

Yeast fermentation process & its products

Updated: 3-Jan-2016 Science is everywhere when you’re in the kitchen. Just think of your bread dough bubbling away and expanding while proofing. Or a beer in the works. You might not even recognize the science, so common the processes are. The processes described above both involve yeast and fermentation. The so …