Food, Myths and Molecules

Education facts

Code: TFRC35

<p>What really happens to food when we cook it? In this course, you will explore the molecules in food and uncover the science behind everyday questions - from why apple slices turn brown to how nutrients are absorbed by the body.</p><p>The course provides you with scientific insight into what happens to food while cooking, both at home and in the food industry.</p><p>You will learn about the molecular structure of food and how chemical and physical processes affect taste, texture and nutritional content. During the course, you will find answers to questions such as: Why do apple slices turn brown? Why is boiled egg white, white? How is food absorbed by the body? Is it true that drinking water before a meal makes you feel fuller?</p><p>You will also gain an understanding of food additives, shelf life and how different foods affect the climate. The course can be taken as a stand-alone course and is suitable for those who are curious about science, cooking and sustainability issues.</p>

Entry requirements

General requirements

Education offerings

Each offering has its own dates and conditions. Closed offerings are retained as history and do not mean that a new application is open.

• Food, Myths and Molecules

  Lund University

  Lund

  Start date: 31 August 2026

  End date: 17 January 2027

  Pace of study: 25 %