All Food articles
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FeatureThe science of melting chocolate
Use this infographic with your 11–14 students to develop their knowledge of changes of state and their graphing skills
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Exhibition chemistry
The screaming jelly baby
Demonstrate energy release in action with this spectacular experiment
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Feature
Toxins in food
Many foods contain toxins such as oxalic acid. How do we balance the risks and benefits to health?
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News
Shed light on benzene reactivity in fizzy drinks
Downloadable slide on the organic chemistry in cherry-flavoured soft drinks for your class
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Soundbite
Can seaweed-eating sheep curb methane emissions?
Seaweed may not be the silver bullet to farming’s methane problem
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Job profile
Associate principal scientist, food
Robert builds computer models to predict how different food chemicals will enhance the taste and texture of chocolate, biscuits and other snacks
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Feature
Chemists hold the key to perfect cheese
Bacterial enzymes play a crucial role in cheesemaking and food chemists take advantage of their role to develop new cheeses
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News
Microbes and renewable energy turn carbon dioxide into edible protein
A new process uses microbes and renewable energy to make proteins for human consumption
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News
Catalyst metal recovery adds greener notes to whisky production
Magnetite nanoparticles recover copper waste from whisky manufacturing process
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News
Poly(ionic liquid)s act like taste buds for simple sugars
New system could find use in food monitoring or disease detection
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Magnificent molecules
Hydrochloric acid
The science behind one of the most commonly used laboratory acids
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Magnificent molecules
Ethanoic acid
Hayley Bennett reveals the science behind everyone’s favourite household acid
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News
Genes that make lemons sour revealed
Don’t end your lesson on a sour note; start it with this starter slide on strong and weak acids
