Maillard - step 3 strecker

Food Chemistry Basics

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Price
USD25
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Understand how your food works
We teach you the basics of food chemistry to truly understand your recipes and processes.

Do you want to know how gelatin works? Why bread turns brown in the oven? How baking soda makes your pancake airy?
But get confused when coming across chemical terms such as molecules, carbohydrates, enzymes, chemical reactions, or anthocyanins?

Then this might be the course for you!
We’ll teach you the basic chemistry terminology you need to start to understand your food. Whether you work in food manufacturing or are an enthusiastic cook or chef, these core principles apply to food everywhere!