Science Meets Food - Page 3 of 43 - The Official Blog of IFTSAScience Meets Food

04 September

The Secret to Premium Pet Food

Written by Science Meets Food

BY: JOEZER LAU A panel of expert specialists routinely trudge towards the laboratory. They have years, even decades, of experience in sensory evaluation[1], a scientific method that evokes, measures, analyses, and interprets responses to products as perceived through the...

pet food, sensory, Taste Education & Experiments, Sensory & Consumer Science 1 Comment

23 August

What is Kopi Luwak and Why is it so Expensive?

Written by Science Meets Food

BY: ALEX PIERCE Kopi is the word for coffee in the Bahasa Indonesian language. Luwak is an Indonesian name of the Asian palm civet native to Southeast Asia shown in the picture below.1 The Asian palm civet (Paradoxurus hermaphroditus)...

coffee, flavor, SEM Education & Experiments, Food Chemistry, Food Safety & Processing Leave a Comment

14 August

Does Natural Have a Taste?

Written by Science Meets Food

BY: MACKENZIE HANNUM The other day I was doing my doing my typical food science peruse of the offerings at a grocery store—looking for the new products, new categories, new labeling—and to no surprise I was bombarded with the...

Opinion, sensory science, Taste Education & Experiments, Sensory & Consumer Science Leave a Comment

26 July

Big Data & Predictive Analytics in Food Safety

Written by Science Meets Food

BY: AMANDA SIA What is Big Data & Predictive Analytics? Despite being such a buzzword recently, big data is still a pretty nebulous term. While datasets have always existed, with recent advances in technology, we have more ways than...

big data, food safety, food technology, food trends, predictive analytics, social media Education & Experiments, Food Microbiology, Food Safety & Processing, Food Technology 1 Comment

11 July

Koji

Written by Science Meets Food

BY: BRYAN LE Koji in the Kitchen Koji is gaining a resurgence in the amateur culinary community as people are finding new ways to apply this ancient mold culture to cooking.1 Koji is traditionally used in Oriental cuisine as a...

fermentation, flavor, Food Chemistry, food microbiology, food trends, koji Education & Experiments, Fermentation, Food Microbiology Leave a Comment

04 July

Stroopwafel

Written by Science Meets Food

BY: ALEX PIERCE-FELDMEYER What are Stroopwafels? Why do I care? And how do I say it? I’ll answer the easiest question first. My obsession with the mysterious origin of the Stroopwafel started when I was at a triathlon race expo....

consumer and marketplace trends, dessert, food history, new products, snacks Education & Experiments, Food History & Tradition, Recipes Leave a Comment

13 June

What the Food Health Survey Says about Food Science and Trust

Written by Science Meets Food

BY: DANIELLE ROBERTSON RATH As a food scientist who studies energy drinks, I know how important it is to consider consumer behaviors and fears with regards to food products. Energy drinks are controversial, so it’s not enough to study...

consumer and marketplace trends, dietary guidelines, health and nutrition Education & Experiments, Health & Nutrition, Sensory & Consumer Science 2 Comments

06 June

The Story and Science of Soy Sauce

Written by Science Meets Food

BY: BRYAN LE Origins of Soy Sauce The original predecessors of soy sauce began to appear in China more than 2,500 years ago. Salt was scarce and expensive at the time, and a method to extend salt was discovered...

fermentation, flavor chemistry, Food Chemistry, food microbiology, soy sauce Fermentation, Food Chemistry, Food History & Tradition, Food Microbiology, Food Safety & Processing Leave a Comment

30 May

Is 3D food printing the next microwave?

Written by Science Meets Food

BY: KENZI HANNUM Yep – you read that title right. Three-dimensional printing of food…if you’re like me you might be scrunching up your forehead as you attempt to wrap your mind around what I just said. Printing? 3D? Food?...

3D printing, food processing, food technology Food Safety & Processing, Food Technology, Industry 1 Comment

23 May

Tricking your taste buds: How one fruit causes sour food to taste sweet

Written by Science Meets Food

BY: BRIAN NYAKUNDI Imagine the initial unpleasant and jarring sour taste that comes from biting into a lime. Now imagine biting into the same lime and instead of tasting a disgusting sourness, you now experience an explosion of pleasing...

Food Chemistry, food history, miracle berry Education & Experiments, Food Chemistry, Food History & Tradition, Guest post, I HEART FOOD SCIENCE Leave a Comment