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.
Academic rigor, journalistic flair
Articles on Kitchen science
Displaying 21 - 22 of 22 articles
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.
Top contributors
-
Senior Lecturer in Chemistry, University of Tasmania
-
Professor in Food Science and Human Nutrition, University of Canberra
-
Visiting Academic, Aston Medical School, Aston University
-
Professor of Microbiology, Swinburne University of Technology
-
Senior Lecturer in Physics, Queensland University of Technology
-
Professor of Agriculture, University of Sydney
-
Research Group Leader and Food R&D policy leader, CSIRO
-
Doctorant en épistémologie et chargé du projet DIM ASTREA, Inrae
-
Chercheuse en sciences alimentaire, présidente du centre de recherche Ile-de-France – Versailles-Grignon, Inrae
-
Professor of English & Distinguished Teaching Scholar, University of Florida
-
Research Fellow - PhD candidate, University of Tasmania
-
Swinburne University of Technology
-
Associate Professor (Food Science), University of Southern Queensland
-
Professor of Mathematics, University of Wisconsin-Madison
-
Senaka Ranadheera is a Friend of The Conversation.
Associate Professor, The University of Melbourne
