By Myra Saturen
November 20, 2012
People rarely mention of chemistry and culinary arts in the same breath. But on November 20, chemistry students from Northampton Community College's Monroe Campus collaborated with culinary students to learn how naturally-derived chemical compounds can affect the texture and diner's perception of food.
For example, students used agar, a natural chemical derived from seaweed, to clarify orange juice. Soy lecithin, from soy plants, was employed to stabilize the foam in coffee to make a foam to adorn Danish pastry. Nutella powder, from hazelnuts, enhanced French toast.
Firsthand, both the chemistry and the culinary students experienced how their disciplines intersect to create something new, delicious and different.
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