Want to learn how your food works?
But, not sure where to start?
Why not take our FREE MINI course: Introduction to Food Science?
Want to learn how your food works?
But, not sure where to start?
Why not take our FREE MINI course: Introduction to Food Science?
Any and all food is made up of countless different molecules. Whether it’s the molecules…
HM, LMA, LMC, rapid-set, slow-set. There are a lot of different types of pectin, with…
Semifreddo, a frozen light, and airy dessert is a great example of using the power…
Also want a smooth, slightly crackly, wrinkly top on your brownie? But no clue how…
Compare eating a popsicle, scoop of vanilla ice cream, and a slice of semifreddo. They…
Wondering why your brittle remains soft, instead of getting crunchy? Or want to know how…
What do you want to learn?
Has a specific food spiked your scientific curiosity?
What stage in the food production process do you want to learn more of?
Looking for more in-depth learnings? Take one of our food science courses. What about the science of ice cream? Or, the science of cake? Or start with the basics of food chemistry!
Want to learn something new about food science every week?
Don’t understand what’s going on with your food? Bread not rising? Broccoli turning brown? Oat milk confusing you? Recipes failing?