Food

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  • FEATURE-cheese-300
    Feature

    Really cheesy chemistry

    1 January 2011

    Stilton, camembert, limburger and cheddar - why, and how, does cheese come in such a variety of smells and tastes?

  • Mars bar
    The Mole

    Chocolate

    1 July 2010

    That’s chemistry: The molecules behind Mars bars

  • Citrus fruits on a chopping board
    The Mole

    Citric acid

    1 March 2010

    When you squeeze lemon juice over your pancakes this Shrove Tuesday, you will be using citric acid – 2-hydroxypropane-1,2,3-tricarboxylic acid. This molecule has a host of applications, making it quite a magnificent molecule

  • Image - Cotton - eating chilli
    Feature

    Spicing up Chemistry

    1 May 2006

    Spices have been used in cooking since Roman times, and were believed to be important as antiparasitic agents and as gastrointestinal protectants in the diet

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    Feature

    GM foods - addressing public concerns

    1 January 2006

    Genetically modified (GM) foods continue to generate media attention and concern among the public. How can analytical chemists help consumers make informed choices

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    Feature

    The fight against food adulteration

    1 March 2005

    Today's quality control of the food and drinks industry is thanks to pioneering work started in the 19th century