For last week’s class, we went on a field trip to Claflin Bakery and learned about the science of baking. We baked red velvet cupcakes with different variables applied for the amounts of baking soda. Among many topics that Lori … Continue reading
This week, Annie and I had an opportunity to work with one of Professor Didem’s research assistants, Stephanie, to learn Gel Electrophoresis in great detail. This learning process was in preparation for Project 2, where we are trying to identify … Continue reading
This week, we focused on eggs and emulsion. So, the discussion returned to the topic of proteins. A couple of weeks ago when we examined enzymatic browning, we focused on protein structure, function, and enzymatic activity. This week, in addition … Continue reading
This week, we had a special guest, Professor Vanja, visiting our class to gives us a lecture on microbiology in cheese. Just until last year, I avoided fresh cheese because I couldn’t stand the strong smell. From Prof. Vanja, I … Continue reading
On Monday, I had a chance to go to a Science and Cooking Lecture called “gAstronomy” at Harvard University with Jocelyn and Elle. Bill Yosses, the former White House pastry chef and the author of The Perfect Finish and Steve Howell, the … Continue reading
To list a few things that we’ve done so far in our Food Chemistry course, there are: taste perception experiment with baby foods, retention of flavor in oil and water experiment, making pea butter, and apple browning experiment. Among these … Continue reading