All Food articles
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NewsMicrobes 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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Resource
Asparagus pee
A video explaining that asparagus should be cooked in butter rather than water because the molecules responsible for its flavour are water-soluble, and a worksheet about the molecules responsible for ‘asparagus pee’.
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News
The science of sweeter sugars
The sweetest saccharides form the strongest and shortest hydrogen bonds
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News
Mineral filters cut carcinogens in smoked foods
Cutting edge science research with a consumer application
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Resource
How hot are chilli peppers?
This resource explores the chemistry of capsaicinoids and the properties they give to chillies.
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Resource
The science of ice cream
Heston Blumenthal discusses the science of ice cream in this selection of videos.
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Resource
Chemical changes during cooking
This shows experiments in which different cuts of meat are cooked under different conditions to determine the optimum cooking temperature.
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Resource
Enzymes and jellies
If you add certain fresh fruit such as pineapple to jelly, it will not set. The task in this resource is to investigate why.
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Resource
The chemistry of flavour
Worksheets and videos on the molecules responsible for flavour, and how cooking affects cell walls.
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Resource
Why do pans stick?
This resource looks at Teflon and its properties. What is Teflon and why does it stop food sticking to the pan?
