What is spectroscopy?

Previously, I wrote about the fact that spectroscopy can be a valuable tool for food chemists and I provided an example of it in milk authenticity analysis. Moreover, Chiung-Wei, one of the women in STEM I interviewed, is an expert of the field. Vibrational spectroscopy is called a “non-targeted approach”. I wrote about this kindContinue reading “What is spectroscopy?”

Milk authenticity

In a recent paper researchers from South Tyrol (Italy) discovered a rapid method to check milk quality and geographic origin. South tyrolean milk samples were collected from farms – using extensive grassland-based farming system- located at 1900 m (Aldino), 1050 m (Aurina) and 950 m (Vipiteno) asl. Milk from Milan was collected at 200 mContinue reading “Milk authenticity”

What does a food chemist do?

I am in my third year PhD student in food chemistry. The question I am always asked is: “What do you actually do?” In this post I will try to explain what I do. Being a food chemist (or food scientist, in a more general way) means to spend most of the time in theContinue reading “What does a food chemist do?”