Food is full of chemistry. Ingredients react with each other, forming new structures, flavours and colours. The colour of a tomato, the flavour of vanilla extract and the structure of bread all involve chemistry.
This course gives you a basic understanding of food chemistry. We will teach you the basic tools you need to be able to understand and do food chemistry. We’ll teach you what atoms and molecules are. These are the basis of anything food chemistry and will open up chemical reactions and more complex studies of structures for you. Once you’ve got the basics, we’ll study the most common molecules* in food: water, carbohydrates, proteins and fats.
