Did you know we have a course on this topic?
Want to learn more about the microorganisms in your food? Dig deeper into how and when they grow? Understand which are good and which are 'bad'? Our Food Microbiology Basics course might be just for you!
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Category Food Microbiology Basics
Food microbiology studies the microorganisms in our food. Salmonella, yeasts, molds, E. coli and more. Some are good, some not so much. Some foods wouldn’t exist without them (think cheese, yogurt, beer).
Want to dig deeper? Consider taking our Food Microbiology Basics course.
How Water Activity Relates to Microbial Growth
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…
The Science of Lactic Acid Fermentation in Food
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…
An Introduction to Good & Bad Microorganisms in Food
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…
How the Fermentation Process Works – Yeast & Its Byproducts
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…