BY: AMELIA CHEN There is no shortage of laughably absurd images on the Internet, but I think this one is up there for me: I know sometimes it’s hard to avoid plastic packaging at the grocery store, but I...
BY: MACKENZIE HANNUM Molecular Gastronomy Introduction – Culinary arts or food science? Molecular gastronomy…man that’s a mouthful, am I right? And frankly what do those words even mean? Some of you might be familiar with the terminology (like if...
BY: BRYAN LE The following is an opinion essay submitted to the 2018 AAAS Science & Human Rights Essay Competition. The Origins of Modern Food Technology The overreaching aims of the modern food industry can be generalized as extending...
BY: PRAVEENA THIRUNATHAN Before we begin, let’s set some ground rules. Note that IFT provides the opportunity for members to post information and opinions on many subjects, including cannabis. Please understand that this action by IFT does not constitute...
BY: ALEX PIERCE- FELDMEYER Let me tell you a story. Mid triathlon I was pregnant. Okay, I wasn’t really but I felt like what I imagine a pregnant woman would feel like. I was bloated, wobbly and overall extremely...
BY: DANIELLE ROBERTSON RATH It’s 3:00 pm and you’re exhausted. You woke up exhausted, but you had coffee for breakfast, and now you’re exhausted again. You are now thinking that maybe it wasn’t such a good idea to stay...
BY: MACKENZIE HANNUM As some of you may already know, in January, Netflix released a new 6-part documentary centered on the food industry. The official description of “Rotten” is as follows: “Local farming is fading as profit margins decide...
BY: PRAVEENA THIRUNATHAN How many of us have woken up in the middle of the night, hungry for something substantial, yet quick and easy to make? Anything using the oven or stove is out, as is cutting up and...
BY: ALEX PIERCE-FELDMEYER Do you ever feel that two superficially unrelated disciplines actually share commonalities once you dig a little deeper? Take science and art for example. They seem like totally different ends of a spectrum, but to a...
BY: BRYAN LE You are what you eat, or so the old adage goes. But unlike other primates and animals, humans are the only animals who cook their food, which may have more to do with how we became...