What do bread, coffee, beer and cataracts have in common? You need to know a little about food chemistry to know the answer – or you can just listen to our podcast. The answer is: the Maillard reaction. This reaction not only creates the crust on bread rolls, the aromatic smell of coffee and the colour of beer, it also takes place in our bodies, where it is of great biological and medical importance. In this episode, host Peer Kittel and student Jule Wäntig talk to food chemist Prof. Thomas Henle from TU Dresden about one of the most exciting reactions in food and its interdisciplinary significance, and clarify why this topic has fascinated Thomas since the first day of his doctorate.

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