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 depend on one type of protein in milk: the casein proteins. Thanks to these proteins …
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 applied in a kitchen very easily without a lot of fancy ingredients! After having …
After harvest, fruits and vegetables continue to ‘live’. The respiration of fruits and vegetables keeps on going until all suplies have been depleted. For keeping fruits and vegetables fresh it is essential that you try to keep respiration going on for long as possible. That why, in this post we’ll be …
Welcome to the second week of this mini course, making you familiar with the basics of food science and hopefully igniting a little food science spark in you. Last week was all about introductions. This week will be all about food chemistry basics. You can follow this course in two …
Who hasn’t eaten a banana in their life? It’s one of the most convenient fruits to snack on. However, you do have to be careful with them. I’ve personally experienced semi-squashed brown bananas :-(. It’s a shame, even though you can still eat the banana, it just isn’t that good …
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 turn brown quite quickly. This browning is caused by enzymes (very similar to …
