Course: Food Chemistry Basics

Food is full of chemistry. Ingredients react with each other, forming new structures, flavours and colours. The colour of a tomato, the flavour of vanilla extract and the structure of bread all involve...

Course: Food Microbiology Basics

Ever wondered what micro organisms have to do with yogurt? Wondered whether all micro organisms in food make you sick? Whether Salmonella continues to grow in the fridge? Wondering what micro organisms really...

Course: Food Microbiology Basics

Ever wondered what micro organisms have to do with yogurt? Wondered whether all micro organisms in food make you sick? Whether Salmonella continues to grow in the fridge? Wondering what micro organisms really are and...

Course: Food Chemistry Basics

Food is full of chemistry. Ingredients react with each other, forming new structures, flavours and colours. The colour of a tomato, the flavour of vanilla extract and the structure of bread all involve chemistry. This...