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The Good, the Bad and the Ugly: Chemistry That Cooks
Alberto Fiore, Professor of Food Chemistry and Technology
On Wednesday 24 September, Alberto Fiore, Professor of Food Chemistry and Technology, delivered an Abstract 45 talk titled: The Good, the Bad and the Ugly: Chemistry That Cooks.
In the talk, Alberto explored the story and the future of one of the most important chemical reactions in food science: the Maillard reaction.
Through research, stakeholder guidance, and collaboration, he detailed how this work aims to promote awareness of this fascinating reaction that forms the basis of everyday life.
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