All Food articles – Page 3
-
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
-
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
-
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
-
News
Catalyst metal recovery adds greener notes to whisky production
Magnetite nanoparticles recover copper waste from whisky manufacturing process
-
News
Poly(ionic liquid)s act like taste buds for simple sugars
New system could find use in food monitoring or disease detection
-
-
Magnificent molecules
Hydrochloric acid
The science behind one of the most commonly used laboratory acids
-
-
-
-
Magnificent molecules
Ethanoic acid
Hayley Bennett reveals the science behind everyone’s favourite household acid
-
-
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
-
-
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’.
-
News
The science of sweeter sugars
The sweetest saccharides form the strongest and shortest hydrogen bonds
-
News
Mineral filters cut carcinogens in smoked foods
Cutting edge science research with a consumer application
-
Resource
How hot are chilli peppers?
This resource explores the chemistry of capsaicinoids and the properties they give to chillies.
-
Resource
The science of ice cream
Videos discussing the science of ice cream with, celebrity chef, Heston Blumenthal.
-
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.