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?”

Food and spirituality

Today Catholics celebrate Easter. In Italy (and in most countries) we are celebrating it in quarantine, respecting social distancing. While I was looking for papers for my PhD dissertation, I found an interesting article, which explores the relationship between food and spirituality. Spirituality and food share the fact that they are not only about theories,Continue reading “Food and spirituality”

Chemistry of chocolate

Not long ago, I posted an article regarding comfort food. Well, I sometimes eat chocolate when I am feeling sad. What is so special about chocolate? First of all different cocoa varieties have different characteristics: Forastero, for example, has strong aroma, while Nacional has more aromatic and floral notes. More than 600 molecules are involvedContinue reading “Chemistry of chocolate”