Learn the science behind:
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!
Only a few centuries ago, European (and likely many others) seamen died by the dozens during months long sea voyages to the East. Trips to the East, essential for European traders to get those beloved spices, fabrics and other trading…
Ever forgot to add the baking powder or baking soda to your recipe? Or used baking soda and baking powder in your cake, only to discover it resulted in a flat cake? Baking powder & baking soda have a crucial role…
We know how to make spirits (we discussed that here), and we know that to make spirits (or liquors) you need to distill fermented grains. Distillation isn’t just used in spirits production though. It is one of any chemical engineer’s…
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…
Why is an ice cube rock solid whereas a scoop of Italian gelato is almost liquid like? Even a ‘simple’ popsicle isn’t as hard as a pure water ice cube. Instead you can bite some off quite easily. Isn’t that…
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 manufacturers are able to do this? If…
Sometimes a term might be so familiar to you that you use it all the time, whereas another person, who doesn’t know that term, has no idea what you’re talking about. When talking about science that can be quite a…
Imagine having the pages of a book, but having no clue in which order they should go. Or having a recipe with only an ingredient list, no instructions on how to make the food. Or having an IKEA cupboard, with…
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 topping…
After writing about making your own extracts (vanilla & orange/lemon) and how to use these it is time we start talking more hard core science. What is extraction from a chemists perspective? And is there something we can calculate here?…
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…
Why does red cabbage turn blue, purple or pink in different liquids? Why does a steak turn brown when heated? Why can an oven bake muffins? Why does a higher temperature oven burn your carrots more easily? All of this…