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...
Jhaelynn Elam
By: Alex Pierce and Mackenzie Hannum Recently, Mackenzie and I were able to sit down and interview Jhaelynn Elam, not only a Sensory Scientist at a global consumer products company but also the CEO and founder of Sizije, a...
By: Alex Pierce-Feldmeyer Last year, I attended the annual Cincinnati, OH coffee festival. In attendance were local coffee vendors and speakers, Austin Childress being one of them. Speakers touched on everything from how to brew at home to the...
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...