Food microbiology studies the micro organisms in our food. There are a lot of them and whereas some of them are undesirable, some are really beneficial and help us make amazing foods such as cheeses, yogurts and beer!
Considering doing an introductory course on food microbiology? We offer one right here!
Ever wondered why you can’t store a peach at room temperature for several days, but why a peach flavored candy or peach jam will stay good for years? Or why fresh chilis may turn moldy in the fridge, whereas dried…
Yogurt, sauerkraut, pickles, none of these products would exist without lactic acid fermentation. This is a series of chemical reactions that transforms your ingredients into something pretty different (and delicious) thanks to lactic acid bacteria. In this post we’ll explore…
Food Science is at the heart of this blog, however, in most cases we’ll be applying food science, assuming you’ve got a basic understanding of the food science concepts. Realizing that not everyone knows these basics, we’ve got a series…
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…
