Food chemists focus on the chemistry of foods, their deterioration, and the principles underlying the improvement of foods for consumers. Few people recognize the science behind the food they consume.

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I am a food scientist at the University of Wisconsin who has studied cheese chemistry for the past 35 years. In the U.S., ...

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"In contrast, splitless injection at high temperatures showed significant artifact formation, especially in combination with headspace solid-phase microextraction," the food chemist continues.