Tag - food enzymes

Food spoilage – Rancidity and food chemistry

Ever found back an old bag of peanuts that just didn’t taste or smell good anymore? A little sour maybe but otherwise just not as good as a fresh peanut? Or have you had a similar experience, but with butter...

The Casein family – Protein & cheese science

There are so many different types of cheese: brie, fresh cheese, mozzarella, gruyere, parmezan, Gouda, paneer, emmentaler and I could go on for a lot longer. What’s interesting though is how they just about all...

Homemade Cheese Science (2) – Rennet & fresh herb cheese

Being a food scientist I have quite a bit of theoretical background in the (food) sciences. But nothing’s better than actually applying that science. Which is also the great thing about food science: it can be...

Enzymes in food – The basics & Pesto

Food is a place full of chemistry. Chemical reactions take place all the time. Sometimes it’s a good thing (think of browning of bread), but sometimes it isn’t so much. Fresh made pesto for instance tends to...