Bringing food chemistry to life is a web-based resource for students of Food Systems Chemistry at Oregon State University – It was originally intended only to act as a companion to the classroom, laboratory, and formal reading sections of the course. Since then it has taken on a life of its own.
About the primary author.
Dr Andrew Ross is an Associate Professor in both the Crop and Soil Science, and Food Science Departments at Oregon State University. His research interests include: bread, noodles, wheat testing technologies, food barley development, and the research is closely associated with both the wheat [ http://cropandsoil.oregonstate.edu/wheat/ ] and barley [ http://barleyworld.org/ ] breeding programs, as well as the OSU cereal genetics and cereal extension programs.
Dr Ross was also recently professionally trained in artisan-style baking techniques at the San Francisco Baking Institute and this feeds his obsession with creating world class breads from the grains developed at OSU. He is also a member of the Bread Baker’s Guild of America.
In his spare time he likes to surf and is helping his wife build their house - literally with their own hands.
Plans…
for the blog are to involve the next group of Food Chemistry students in Winter 2010 in creating content: bringing fresh voices and perspectives as well as interests in other food chemistry related topics – can’t wait.
Feel free to add comments to the blog !
Starch granules
Author in action.
OSU
Just dropped by and I find this site fascinating. I also teach Food Chemistry and your blog content is very educational. I will look forward to your future entries and I hope you don’t mind sharing this site with my students. Keep up the blogging!
Thanks for the kind words – I am trying hard to keep it interesting and relevant.
I am a fake food scientist! Loving the blog, so thanks heaps.