Back to Core Modules
Food Chemistry
Explore the molecular interactions that define flavor, texture, and stability in food systems.
Maillard Reaction
Non-enzymatic browning: How proteins and sugars react under heat to create flavor.
Reducing Sugars
Amino Acids
Amadori
Enzymatic Browning
Why fruits turn brown: The role of Polyphenol Oxidase (PPO) and oxygen.
PPO Enzyme
Quinones
Melanin
Water Activity
The availability of free water for microbial growth and chemical reactions.
Sorption Isotherms
Hysteresis
Starch Gelatinization
The science of thickening: How heat and water transform starch granules into a viscous gel.
Amylose
Swelling
Viscosity