Bringing food chemistry to life

I don’t need ANY bad news about my espresso coffee! From FECYT – Spanish Foundation for Science and Technology, via “Eurekalert” Here is their press release… “Coffee in capsules contains more furan than the rest” Coffee in capsules contains more furan than the rest, although the levels are still within safe health limits. “Preparing a [...]

Can’t show the students for administrative reasons, but we had a good and educational time once again. Bringing you highlights from the second iteration of  ”BRINGING FOOD CHEMISTRY TO LIFE”. >>><<< DISPERSED SYSTEMS: Mayonnaise and egg white foams, and ways of messing them up that were instructive for the chemistry lesson. POLYMERS 101: Using the [...]

Final lab session of our Food Chemistry class this year. An experience of the effects of pH on browning reactions. We make a variant of traditional soft pretzels, using a rather leaner formula than often used [for us no milk or eggs]. The loss of lactose from the milk and glucose from the egg might [...]

Beating the teapot effect Authors: C. Duez, C. Ybert, C. Clanet, L. Bocquet (Submitted on 17 Oct 2009) Cyrill Duez’s team show that superhydrophobic surfaces stop the tea from wetting the inner surface of the spout and pretty much stop the dripping. Richard Alleyne, science correspondent for the UK Telegraph newspaper, says this backs up [...]

There are many elements needed to create a good and compelling class – good material, a willing instructor, but the essential element is enthusiastic and dedicated students.  It is a circular argument: enthusiastic students generate enthusiasm in the instructor, which generates enthusiasm in the students, and around we go again. I was privileged to have [...]