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Food Chemistry

News Food Chemistry

  • More than just a good flavor

    Not only do citric acid and spicy 6-gingerol from ginger add special flavors to food and beverages; both substances also stimulate the molecular defenses in human saliva. That is the result of a human clinical trial by a team from the Technical University of Munich (TUM) and the Leibniz-Institute fo more

  • Eurofins expands food and feed testing business in the US

    Eurofins Scientific (EUFI.PA), the global leader in food testing services, announces the successful acquisition of Craft Technologies, Inc. (“Craft Technologies”), a leading contract laboratory providing analysis of nutrients, vitamins, carotenoids, bioflavonoids and phytochemicals. Craft Technologi more

  • Cows don´t cook

    “Organic” food might not always mean what you think it means. A team of TU Dresden food scientists headed by Prof. Dr. Thomas Henle were now successful in developing a new method to distinguish organic from conventionally produced milk. Conventionally fed cows usually get concentrated feed that has more

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Videos Food Chemistry

How to make tomatoes taste awesome again

Supermarket tomatoes account for nearly 10% of produce sales in the U.S., but they taste terrible. What can be done to make them great again? A huge thanks to the tomato researchers Harry Klee and Jim Giovannoni who helped us with this episode’s science. more

Are We Running Out of Vanilla?

Vanilla is so common, some people use it as a diss. But watch out. This beloved bean may become a rarity. more

Gum + Chocolate = ?????

Have you ever needed to get rid of some chewing gum quickly but spitting it out would cause a scene? Not sure you wanna swallow the whole wad? Chemistry’s got your back. Find out why chocolate makes gum... DISAPPEAR! more

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Infographics Food Chemistry

The Polymorphs of Chocolate

With Easter upcoming, here’s another graphic on chocolate to go with the previous food chemistry graphic which looked at some of the chemicals it contains. This one examines the different structures of chocolate, why the tempering process is important to produce the highest quality chocolate – and w more

The Chemistry of Dark, Milk & White Chocolate

This month’s C&EN graphic takes a brief look at dark, milk, and white chocolate, and the chemical differences between them. You can view the full graphic over on the C&EN site. There’s also more on chocolate chemistry in this older post from the site archives, and more on chocolate polymorphs and ch more

Toxicity & Aphrodisia

Valentine’s Day looming, it seemed an appropriate time to look into the chemistry of chocolate for the latest food chemistry graphic. In particular, here we focus on the two frequently referenced effects of consuming chocolate: its supposed aphrodisiac effect, and its harmful effects on dogs (and to more

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Publications Food Chemistry

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q&more articles Food Chemistry

  • Highly-prized components

    The isolation of bioactive plant ingredients, essential oils or dyes and flavourings of plant origin requires costly and sophisticated procedures. Several applications do not actually require isolation of the individual components, however – their concentration is sufficient. Moreover, for ingredients that add flavour or perfume, it’s also beneficial if the profile of the constituents involved remains as little changed as possible. This also applies to health-promoting qualities and other effects. more

Authors Food Chemistry

  • Bernd Kämpf

    Jg, 1969, studied food chemistry and environmental analysis at nta Isny University of Applied Sciences. He has been lab manager and Head of Quality Assurance at Breitsamer und Ulrich GmbH & Co.KG since 1999. He is also CEO of FoodQS GmbH. more

  • Prof. Dr. Harshadrai M. Rawel

    Harshadrai Manilal Rawel, born in 1959, studied food technology at Humboldt-Universität Berlin, where he received his doctorate in 1991. Since 1995 he has been a research assistant at the Institute of Nutritional Science at the University of Potsdam, Bergholz-Rehbrücke. There he qualified as a profe more

  • Luise Herrmann

    Luise Herrmann graduated in food chemistry from the University of Hamburg in 2010. Her Diplom thesis investigated the use of protein patterns to differentiate between wheat and spelt ­samples. Following graduation, she divided work in her practical year between Nantes (France) and Hamburg. Since May more

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Definition

Food chemistry

Food chemistry Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat , poultry , lettuce , beer , and milk as examples. ... more

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