Category - Food Science Basics

Understanding food production, whether it’s at home are in a factory, starts with science. Once you have a grasp on some of the more basic science concepts, which you can find below, a whole new world opens up!

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...

Comparing flow of ketchup, syrup and water

An Introduction to Food Rheology – the Flow of Material

Within the food industry it is very important to understand how your food will behave. Will it be deformed (too) easily (a muffin), will it flow through a pipe (a pasta sauce), will it stay on your product (caramel...