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 …
Have a guess at what’s on the photo above this post. Looks like chicken to you? It is chicken, but, there’s a loophole here, it’s vegetarian chicken… Most of us know: we should eat less meat. Whereas I don’t have any problems eating vegetarian regularly, not everyone in our household …
Doing groceries in the evening has one great advantage: a lot of fresh products have been discounted to help them being sold out by the time the store closes. We like buying these discounted products, they still taste perfectly fine, but it makes you try something else. The other day …
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 …
(Dis)colouration of foods is a well beloved topic of food chemists. Colour pigments are highly complex, as are the reactions to form them. Browning especially, is a favorite. It’s interesting because there are various chemically completely different ways to turn something brown, with the same end-result: they’re brown (think old …
When on holiday in the United States, we visited New Orleans. Even though I think most American cities aren’t the best for tourists (being used to European cities you can stroll through by foot), I liked New Orleans. We could wander around instead of having to use a car all …
Wheat flour is one of those staple ingredients that’s in just about any pantry in this world. And if you don’t have wheat flour, you probably have some other sort of flour in your cupboard for sure. It’s also one of those ingredients that’s used in an awful lot of …
