Chemistry of rancidity & Olive oil

Food chemistry is one of my favorite topics to discuss, especially when combined with actual food :-)! That’s why this month is food chemistry month. Today we focus on the science of fats, zooming in on rancidity of fats and olive oil. Food chemistry studies molecules and their reactions, as I …

Roasting Walnuts – The what, why and when

Updated: 9-Oct-2016 One of my favorite lunches is a freshly baked slice of bread drizzled with a little honey, covered with goat’s cheese and a few slices of cucumber. And, last, but not least, some freshly roasted walnuts on top. Perfecto! There are also a lot of other recipes (mostly …

Infographic butter – Science of butter explained in one page

Everthing new starts by understanding the basics. One of the basic ingredients used in food is butter. This one-page infographic should help you understand all the science basics when it comes to butter. Just a heads up, I’m based in Europe so the composition of butter I mention is the …