From supernovae explosions to the expansion of the universe and why the sky is blue: you can learn a lot about the universe in the kitchen.
Academic rigour, journalistic flair
Articles on Kitchen science
Displaying 21 - 23 of 23 articles
Many of us shirk at the thought of bacteria or fungus in our food, but without them, we wouldn’t have many of our favourite foods.
Chemicals have a bad rap these days. But the fact is that everything is made of chemicals. Here are some of the chemicals at work in your kitchen.
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Top contributors
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Senior Lecturer in Chemistry, University of Tasmania
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Professor in Food Science and Human Nutrition, University of Canberra
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Visiting Academic, Aston Medical School, Aston University
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Professor of Microbiology, Swinburne University of Technology
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Senaka Ranadheera is a Friend of The Conversation.
Associate Professor, The University of Melbourne
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Doctorant en épistémologie et chargé du projet DIM ASTREA, Inrae
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Associate professor, Monash University
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Research Group Leader and Food R&D policy leader, CSIRO
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Laureate Professor in Nutrition and Dietetics, University of Newcastle
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Senior Lecturer in Physics, Queensland University of Technology
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Adjunct Senior Lecturer, Nutrition, Dietetics & Food Innovation - School of Health Sciences, UNSW Sydney
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Professor of Agriculture, University of Sydney
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Senior Lecturer in Chemistry, Swinburne University of Technology
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Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, University of South Australia
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Swinburne University of Technology
