"The Chemistry of Food - an Overview"

 If you really think about it, cooking itself is really just the application of chemistry to things that we eat. For example, eggs are rich in proteins that can be “chemically manipulated” in various ways to achieve various results. Yogurts and cheeses are the products of fermentation processes. The browning of fruit is an enzymatic reaction that can be controlled by various techniques. Simple sugars combine with proteins in the Maillard reaction, which is responsible for browning food and developing desirable flavors and aromas. And if you add a little more heat to the Maillard reaction, caramelization takes over, while adding too much heat for too long leads to burnt flavors.

In this presentation we shall take a look at some of the simple applications of chemistry that essentially makes all cooks chemists too!