Food science isn’t just for the lab. It’s something we experience every day. The Maillard reaction, simply put, is when food such as steak or bread turns brown. It happens when proteins, which are ...

Augustana College chemistry students Lauren Mentado of Moline, left, and Hannah Barney of Bettendorf squeeze the extra water out of a ball of cottage cheese that they made from skim milk and vinegar.

For professor of chemistry and physics Richard Zare, the goal for CHEM 29N: Chemistry in the Kitchen is not to make students into great cooks or chemistry majors. Instead, he hopes students “take this ...