What happens if you leave a dry cracker lying around on the kitchen counter? And what happens to a freshly baked bread? What will happen to a tomato? The dry cracker might have become a little less crunchy, but will...
Category - Food Science Basics
Food chemistry starts with atoms, molecules, drawings these molecules and then looking at their reactions. In this series we focus on food chemistry theory. Instead of actively applying food chemistry to certain reactions or phenomenon, we try to explain the basics here. They should provide just that little extra of background information to properly apply food chemistry on food around you.
Or have a look at: all posts on food chemistry, those focused on colour, or browning reactions.
Or take our food science basics course which also covers the essentials of food chemistry!
