Food Technology Archive

By Abbie Sommer When I’m reading a menu at a restaurant and the word “bacon” comes up (or even better “bacon lardons”), I am almost always going to order the dish. In my opinion, bacon makes everything better. But...
By: Pat Polowsky Fun Fact #1: Flavor Chemistry Chocolate is made from the fruit of Theobroma cacao trees. The cocoa beans from this fruit are fermented and roasted, ultimately leading to the precursor that makes its way into your...
By: Jo-Ezer Lau Fighting Fraud with Nuclear Magnetic Resonance (NMR) Spectroscopy This sequel to Part I and Part II in the Food Fraud series uncovers how overcoming wine fraud goes beyond the boundaries of science, considering the social role...
By: Elliot Dhuey Introduction I want to preface this article with the stark statistic that was reported by the 2nd Sustainable Development Goal by the United Nations, which states that there are more than 800 million undernourished people worldwide...
By: Eileen Foerster Now that the semester is coming to an end, hibernating indoors is starting to sound more and more appealing, but most importantly, it’s the time for holiday foods!  We all have traditions with our family and...
By: Abbey Thiel Following in the footsteps of the open source software movement, seed varieties are being pledged as open source, providing an alternative beyond the expensive, licensed options currently on the market. Both these industries are plagued by...
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...
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...
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...
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...