Community Exclusive

The molecules we eat – SEBBM workshop 5

In this workshop participants use common foodstuffs to detect glucose in milk, fry an egg using cold ethanol, use red cabbage as a pH indicator, or perform molecular gastronomy spherifications with yogurt.

Join the FEBS Network today

Joining the FEBS Network’s molecular life sciences community enables you to access special content on the site, present your profile, 'follow' contributors, 'comment' on and 'like' content, post your own content, and set up a tailored email digest for updates.

Like

Share this post

Choose a social network to share with, or copy the shortened URL to share elsewhere

This is a representation of how your post may appear on social media. The actual post will vary between social networks