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

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...

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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...

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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...

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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...

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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...

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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? ...

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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...

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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

25 September

Bromelain in Pineapple, or Why Pineapples Sting Our Tongue

By: Luyi Cheng Summer brings out the best in many people, places, and foods. Because summer is now coming to an end, we’re probably feeling more grateful now than ever for all the wonderful things the season brought. An...

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bromelain, enzyme, grill, irritation, pineapple, sting Education & Experiments, Food Chemistry, Guest Post, Health & Nutrition, Sensory & Consumer Science Leave a Comment

18 September

Is the ‘Food vs. Fuel’ Debate Over?

By: Mustafa Yavuz It may surprise you to learn that good old baker’s yeast, or Saccharomyces cerevisiae, has important functions beyond the kitchen! Not only does this yeast contribute to baking all manner of bread and pastries, but it...

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biofuel, corn, debate, ethanol, food, fossil fuels, fuel Fermentation, Food Chemistry, Food Industry, Food Microbiology, Food Technology, Research Leave a Comment

04 September

Eat With Your Eyes

BY: ABBIE SOMMER In our age of social media and “Instagram worthy” food photos, appearance is playing a large role in food “liking” and selection. Social media and the ever-improving smart phone camera have, without a doubt, changed things....

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food, instagram, photos, pictures, social media Confessions, Education & Experiments, Food Marketing 1 Comment

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