Science Meets Food - The Official Blog of IFTSAScience Meets Food

20 July

Doing Protein Right

Written by Science Meets Food

BY: HEATHER DOLAN Protein is trending, big time. A 2015 International Food and Information Council survey indicated that 54% of consumers are increasing their protein intake1, while a 2016 Nielsen survey found that 73% of Americans prioritize high protein...

dietary protein, protein Guest post, Health & Nutrition Leave a Comment

12 July

A Weekend of SciComm: Lessons Learned and a Forward Path

Written by Science Meets Food

BY: AMBERLIE BARNARD Two months ago, I had the privilege of attending ComSciCon-PNW, a science communication workshop for graduate students in STEM (science, technology, engineering, mathematics). Forty graduate students from the Pacific Northwest region—mostly from Washington and Oregon, but...

communication, ComSciCon, science Career Development, Guest post Leave a Comment

07 July

Is V8 Really an Energy Drink? A Primer on the Science of Energy Drinks in Disguise

Written by Science Meets Food

BY: DANIELLE RATH I’ve been studying energy drinks since 2003 and they continue to both fascinate and horrify me. They fascinate me because I’m a biochemistry major, or maybe it’s the other way around. Energy drinks are the reason...

energy drink, energy drink ingredients, Health, science Health & Nutrition, Uncategorized Leave a Comment

21 June

Viva Las Vegas – Presidential Insights on IFT17

Written by Science Meets Food

BY: MACKENZIE HANNUM IFT17 is an annual conference where food science professionals come to recharge, engage, and be blown away by academia’s latest research and industry’s latest innovations (http://www.iftevent.org/). IFT17 is the mecca of all food science events, and...

IFT17, John Coupland, Matt Teegarden Conferences & Expos, Interviews Leave a Comment

16 June

Allergens: Peanuts, Soy, Milk… And Meat?

Written by Science Meets Food

BY: AMELIA CHEN I have a lot of fears, some more logical than others. And I’d probably count a meat allergy among the more logical ones. I first learned about this almost-unbelievable red meat allergy in a Radiolab podcast,...

food allergy, meat allergy, ticks Health & Nutrition 1 Comment

08 June

Palette Pleasing Pigments

Written by Science Meets Food

BY: MORGAN REASE Here in California and throughout the US it is once again time for farmers’ markets. Walking through the market, I like to survey the booths from a distance looking for produce that catches my eye. Deep...

color, color changing cocktail, food pigments Food Chemistry, Recipes 3 Comments

02 June

Maple Syrup: From Boiled Sap to Beloved National Food

Written by Science Meets Food

BY: PRAVEENA THIRUNATHAN Like every other kid, I always looked forward to my Saturday mornings. Those mornings were spent lazing around in bed, watching all my favourite cartoons, making progress on my video games, all while munching on whatever...

artificial maple, maple flavor, maple syrup Uncategorized 2 Comments

25 May

Kombucha: A Craft of CreativiTEA

Written by Science Meets Food

BY: BRYAN LE Kombucha tea is a popular sour, effervescent drink that is made from the fermentation of sweetened tea by a symbiotic culture of bacteria and yeast, affectionately called a SCOBY [1]. The SCOBY is a tiny ecosystem...

fermentation, flavor, kombucha, tea Fermentation, Food Chemistry, Food Microbiology Leave a Comment

10 May

Will This Make Me Sick? A Guide to Food Safety After Power Outages

Written by Science Meets Food

BY: MEGAN RAY NICHOLS There is a good reason many foods need to be refrigerated and/or fully cooked before you eat them. Actually, there are more than 250 good reasons in the form of bacteria-induced diseases commonly found in...

food safety, food spoilage, power outage Guest post Leave a Comment

26 April

Chew On This!

Written by Science Meets Food

BY: ALEX PIERCE When you really think about it, chewing gum is a very odd invention. We voluntarily and consistently chews to chew on a flavored gum with no intention of swallowing or gaining any nutritive value. Why do...

bubble gum, chewing gum, gum, gum science Food Chemistry, Food History & Tradition, Interviews Leave a Comment