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Quick answer: Food Chemistry can move quickly at the desk, but the real timing question is whether the manuscript sol…
What does a food chemist actually do? Alumna Nina Simon has the answer! She is a laboratory manager at Münchner Stadtentwässerung and gives you advice on salary negotiations, job search, preparing for the state exam.   FAU Alumni #JobInsights In the short videos from the FAU Alumni #JobInsights series, FAU alumni give students and graduates […]
Red meat and processed meats have been implicated as cancer causing, dangerous ingredients. What's the real story? Should you stop eating bacon? The post Food Chemistry of Nitrates, Nitrites, and Cured Meat appeared first on Cravings of a Food Scientist .
(Dis)coloration of foods is a well-beloved topic of food chemists. Colour pigments are highly complex, as are the reactions to form them. Browning especially is a favorite. It’s interesting because there are various chemically completely different ways to turn something brown, with the same end result: they’re brown (think old bananas, brown bread, fried steak, […] The post Food Chemistry – What …
