Food, Myths and Molecules

<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>