The science hiding in breakfast

​​​​​Breakfast is not all it seems. Neither are our other meals. Ever wondered why bacon stays pink when you cook it, but many other meats become brown?

Why is it even possible to cook an egg with a soft yolk and a hard white, or to turn it green without changing the flavour? What kind of science and biochemistry allows for that?

There is a tremendous amount of chemistry involved in the production of the foods we take for granted: the bread, cheese and instant coffee we consume every day.

On Tuesday 28 July, Dr Sue de Kock presents a tour of the science behind food mysteries at the University of Johannesburg (UJ) Kingsway Campus, from 13:00 to 14:00 at the Level 6 Auditorium, Library.

Dr de Kock obtained her Ph.D in Food Science from the University of Pretoria and has been teaching at UJ for 20 years. Her passion for teaching is only surpassed by her passion for food from a biochemistry and sensory point of view.

Dr de Kock does kickboxing, boot camp and running to balance her eating habits. She has competed in Iron Man, Comrades, Argus Cycle Tour, Two Oceans, Midmar Mile and adventure racing.​ ​

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