Category - Food Chemistry Basics

Ever wondered why/how a banana browns, how a piece of meat gets those classic grill marks, why a broccoli is green (and can turn yellow or mushy green), why an orange is orange or how yeast ferments? All of those are questions that can be answered using food chemistry.

Food chemistry studies and analyzes molecules and their transformations/reactions in food.

However, before you can start doing these more complex analyses on your food, it’s useful to have your basics sorted. The articles you will find here do just that.

Considering doing a mini course on food chemistry? We’re offering one right here!

Food chemistry basics - what are emulsifiers

What Are Emulsifiers and What is Their Function in Food?

Ever tried to make a simple dressing of olive oil and balsamic vinegar? Noticed that it’s impossible to keep these two mixed without continuously stirring or adding something like mustard? Wondered how food...