Blogging about food is very common, but blogging about food chemistry is less so. Professor Andrew Ross has the culinary and scientific chops to comment on such matters, as he teaches food science at Oregon State University and he was also recently trained in artisan-style baking techniques at the San Francisco Baking Institute. This blog started as a web-based resource for his students, and it has grown by leaps and bounds since then. Visitors can scroll through some of the recent entries to get a flavor of Ross's work, and they can also use the tags area to focus in on offerings that deal with enzymes, pizza, barley, bread, coffee, and antioxidants. Posts frequently include images, chemical equations, links to related scholarly works, and other musings.


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