Major
Biology
Anticipated Graduation Year
2026
Access Type
Open Access
Abstract
Sugar is a fundamental component of food science, playing a significant role in our lives beyond its satisfying taste. This research dives into the sweet world of sugar and explores its contribution to texture, preservation, color and flavor. The various structures of sugar, their chemical properties, and important impact on human health are investigated as well. Additionally, hidden and artificial sugars are unveiled and their secretive consequences are highlighted. Under Dr. Pine's guidance, I worked to spread this knowledge to the greater Chicago community in order to enlighten the public and encourage healthier consumption habits across the city.
Community Partners
Wheeling Family Center, Wheeling Public Library
Faculty Mentors & Instructors
Polina Pine, PhD, Department of Chemistry and Biochemistry, Loyola University Chicago
Supported By
Health Equity (HEQTH EQ) grant from the Parkinson School of Health Sciences and Public Health
Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 License.
A Nourish Chicago Community Education Project: The Sweet Truth about the Food Science and Chemistry of Sugar
Sugar is a fundamental component of food science, playing a significant role in our lives beyond its satisfying taste. This research dives into the sweet world of sugar and explores its contribution to texture, preservation, color and flavor. The various structures of sugar, their chemical properties, and important impact on human health are investigated as well. Additionally, hidden and artificial sugars are unveiled and their secretive consequences are highlighted. Under Dr. Pine's guidance, I worked to spread this knowledge to the greater Chicago community in order to enlighten the public and encourage healthier consumption habits across the city.
