Science Meets Food | The Official Blog of IFTSA |Science Meets Food

04 December

Starting the Conversation: An Interview with Maria Velissariou, Chief Scientific Officer at IFT (Part 1)

By: Amanda Sia, Abbie Sommer and Mackenzie Hannum As a young girl in Greece, Maria Velissariou never imagined she would end up as Vice President for PepsiCo Nutrition R&D with responsibility for global grains, dairy and children’s platforms. Maria grew...

Read More

chief scientific officer, IFT, Interviews, maria velissariou, PepsiCo, Vice President Career Development, Food Technology, IFT & IFTSA, Interviews Leave a Comment

27 November

Food Fraud – Part II – Wine Fraud and Common Forms of Adulteration

By: Jo-Ezer Lau “As it is, even the rich never drink it in an unsophisticated state; the morals of the age being such, that it is the name, only of a vintage that is sold, the wines being adulterated...

Read More

adulteration, antifreeze scandal, fraud, history, must, port, traceability, wine Food History & Tradition, Food Law Leave a Comment

20 November

Crowdsourcing for Food Scientists

Idea Network

To bridge the gap between academia, industry and the public at large, crowdsourcing for all food-related problems could be a good fit. Making case studies revolving around food science publicly available may lead to efficient problem-solving platforms. Crowdsourcing could...

Read More

crowdsourcing, food design, ideas, ideation, intellectual property, inventions, patents Career Development, Competitions, Product Development Leave a Comment

13 November

Building a Better Boba Ball – Part 2

By: Amanda Sia Welcome back for the second installment of “Building a Better Boba Ball.” In Part 1, we covered recent advancements in biotechnology, such as next-generation sequencing (NGS) and gene-editing technologies like CRISPR. Today’s post explores their application...

Read More

boba ball, food manufacturing, food regulation, gene editing, genomics, part 2, plant breeding, product development challenges, transgenic Food History & Tradition, Food Industry, Food Law, Food Technology, Health & Nutrition, Product Development Leave a Comment

06 November

How Sweet Are You? A brief history and chemistry lesson on alternative sweeteners

By: Pat Polowsky Sweetness. It’s one of the fundamental tastes that is crucial to just about every meal and eating occasion. We often think about dessert as being the focal point of sweet foods, but sugar often makes up...

Read More

acesulfame, artificial, aspartame, high-intensity, nonnutritive, saccharin, sucralose, sweet, sweeteners, sweetness Food Chemistry, Food History & Tradition, Food Industry, Food Technology Leave a Comment

30 October

What’s In My Food? Twinkie Edition

By: Abbie Sommer These delicious sweets get a bad rep for their ingredient list and rumored unending shelf life. So what are each of those ingredients doing in there? A food company is not going to add extra ingredients...

Read More

corn syrup, cream filled sponge cake, eggs, flour, ingredients, shortening, sugar, twinkie, water Education & Experiments, Food Chemistry, Food Industry, Food Microbiology, Food Safety & Processing, Food Technology, Health & Nutrition, Product Development, Sensory & Consumer Science Leave a Comment

23 October

The Language of Food

By: Alex Pierce-Feldmeyer Kitchen Theory (KT) is a lot like a world-class athlete: extremely talented, detail-oriented, awe-inspiring and eager to learn. Kitchen Theory is a design studio with a chef’s table and a research laboratory. Kitchen Theory also serves...

Read More

charles spence, chef, chefstable, chemicalkitchen, gastronomy, jozef youssef, kitchen theory, molecular gastronomy, multisensory, Research, science, sensory Interviews, Research, Sensory & Consumer Science Leave a Comment

16 October

Frothing at the Bit – Fermentation Exploration

By: Alexander J. Taylor For me, there is nothing better than an Autumn day. The air is cool, but not yet snowing; the chance to wear hoodies and jeans, and not be stifling hot; and the consistent sounds of...

Read More

fermentation, gut health, home fermentation, kimchi, kombucha, microbiome, pickles, preservation Education & Experiments, Fermentation, Food Microbiology, Food Safety & Processing, Recipes Leave a Comment

09 October

How to be a (Healthy) Vegetarian in College

By: Eileen Foerster The most common questions I have received in the last eight years of my life, directly before eating, are as follows: Do you eat enough protein? Does it get boring eating salad for almost every meal? ...

Read More

college, Health, recipes, vegetarian Health & Nutrition, Recipes 1 Comment

02 October

Building a Better Boba Ball – Part 1

Boba Tea

By: Amanda Sia “Do you ever realize how long it takes to cook tapioca balls?” I asked. For a millennial who loves instant gratification and hates waiting, the 15 minutes it takes to cook these black pearls just so...

Read More

agricultural biotechnology, agronomy, biotechnology, boba ball, bubble tea, cassava, DNA, gene editing, genetics, next generation sequencing, NGS, plant breeding, product development, tapioca, tapioca pearls, traits, variation, yield Education & Experiments, Food Chemistry, Food Industry, Food Technology, Product Development, Research Leave a Comment

© Copyright 2014. Institute of Food Technologists. All Rights Reserved.