Category Food Chemistry Basics

Food is full of chemistry! Food chemists study and analyze molecules and their transformations in food. You need chemistry to explain why a banana turns brown, how broccoli turns yellow over time, why cinnamon tastes like cinnamon, and more.

Looking for a structured, guided introduction, why not consider our Food Chemistry Basics course?

Food Chemistry – What is The Maillard Reaction?

(Dis)coloration of foods is a well-beloved topic of food chemists. Colour pigments are highly complex, as are the reactions to form them. Browning especially is a favorite. It’s interesting because there are various chemically completely different ways to turn something…

June 22, 2016
Food Chemistry Basics
browning, chemical reactions, color