Author

Charlotte Harvey Page 7

Charlotte Harvey is a chemistry teacher at a public high school in Brattleboro, Vermont. A state-licensed science teacher for six years, she uses kitchen experiments to demonstrate foundational chemical principles and food science. Harvey received degrees in chemistry and secondary science education, centering her classroom projects on culinary reactions.

What Is the Emulsification of Fats and How Does It Work?Biology
What Is Synthetic Wine and How Is It Made?Chemistry
Grape Terpenes: The Science of Aroma in Grapes and Wine Botany
Growing Protein: Methods, Safety, and Future of Food Nutrition
Why Is Reduced Iron in Food? A Look at Fortification Nutrition
The Chemical Structure of Allulose Explained Chemistry
The Role of Heme in Plants and Plant-Based Foods Nutrition
Leuconostoc mesenteroides: The Bacterium in Your Food Biology
Is Honey Antimicrobial? The Science of How It Works Nutrition
Agar Clarification: A Method for Clear Liquids Biology
The Primary Acid in Apples and Its Effects Nutrition
Sodium Alginate Gel: Formation, Uses, and Safety Chemistry
What Are Flavor Compounds and How Do They Work?Chemistry
What Is the Heme in Impossible Burgers?Nutrition
Stevia Molecule: The Science of Its Sweetness Chemistry
Amino Acid Taste: Why Some Are Sweet, Umami, or Bitter Chemistry
Starch Science: Structure, Food Texture, and Industrial Uses Chemistry
The Chemistry of Cheese: From Milk to Flavorful Delight Chemistry
Kokumi: A Surprising Dimension of Taste in Modern Science Chemistry
Why Is Sugar Sweet? A Molecular Look at Carbohydrates Chemistry