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
This week we also learned why Jell-O does not set when certain fresh fruits are added. Often on boxes of Jell-O there is a warning to not add fresh pineapple, kiwi, or papaya. We set up a few experiments to … Continue reading
In week 4, we learned about the process of agarose gel electrophoresis and how the technique can be used to separate the color components of common food dyes. Although gel electrophoresis is typically used to separate DNA or proteins, it … Continue reading
After reading the online sources and McGee’s chapter on Milk and Dairy products, I can’t stop thinking about how much is going on in the block of cheddar cheese in my refrigerator. There’s so much biology and chemistry to explain … Continue reading
This week in our course, Chemistry of Food, we talked about browning and caramelization, which happens through a process called the Maillard Reaction. This reaction takes place in the presence of amino acids and saccharides, which is why often BBQ … 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
Week 2: I enter the classroom with bubbling-over enthusiasm for the topic and just a hint of trepidation concerning the fact that I, a through and through art history major, am now enrolled in CHEM 360. As expected, some of … 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
So far, I’ve really enjoyed the learning in our Food Chemistry course. It has really forced me to recall knowledge and rules from all the different chemistry/biology courses I’ve taken and use them explain the experiments we’re doing in class. … Continue reading
Welcome to Wellesley College Blog Sites. This is your first post. Edit or delete it, then start blogging!