The Maillard reaction and caramelization both cause food to brown, but each process is distinct. We asked an expert to break down their differences.

Food chemistry integrates our understanding of molecular composition, reaction mechanisms and physicochemical properties that underpin the quality, safety and nutritional value of food products.

03/27/2025 By Danielle Fretwell. The Francis College of Engineering, Department of Civil and Environmental Engineering, invites you to attend a Doctoral Dissertation defense by Arkabrata Sinha on: ...