The Science of Food

August 21, 2025

Quick Bite: New research lets us know who to thank for our chocolate

It is a truism in science that the more you learn about something the more you know you don’t know. This can make talking to a scientist frustrating. A scientist will rarely tell you something without immediately telling you why it is probably wrong and that more work is needed. A good example of this Continue reading

bacteria, chocolate, DNA, fermentation

bacteria, chocolate, fermentation, flavour, Food, health, microbes, nanopore sequencing, nutrition, yeast
February 13, 2025

Fermentation I: Beer and chemistry

I had a long break over Christmas and these are a few of the meals I had during that break: at the local pizza joint a pepperoni pizza washed down with beer, a trip to the German club where I had a pork knuckle with sauerkraut washed down with beer, a trip to a French Continue reading

beer, botany, carbohydrates, cell biology, chemistry, fermentation, Science, sugar

ADP, alcohol, ATP, beer, brewing, chemistry, cooking, fermentation, Food, food science, hops, microbes, recipes, Science, yeast