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13 December

What’s in a Name?: The Use of Dairy Product Names in Labeling of Plant-Based Alternatives

Written by Science Meets Food

BY: LAUREN SIPPLE Fluid milk consumption in the United States has declined steadily since the 1970s. A study by the USDA’s Economic Research Service found the decline appears to be related to generational differences, with younger generations consuming milk...

food labeling, food law, food regulation, milk, non-dairy Education & Experiments, Food Law, Health & Nutrition Leave a Comment

05 December

Visit to the UK (BRI Campden)

Written by Science Meets Food

BY: ANNA WEST WALLER In this post Anna Waller, PhD student at University of Illinois at Urbana Champaign (USA) and winner of the 2018 Campden BRI IFTSA Thesis Video competition, talks about her sponsored trip to UK. The trip spanned...

career development, international, Opinion, trip Career Development, Industry 1 Comment

28 November

The Science Behind Cold Foam and Latte Art

Written by Science Meets Food

BY: ANGELINA SCHIANO Ah, winter. Fireplaces, scarves, and finally focusing on peppermint mochas instead of pumpkin spice lattes. Say what you want about these sugary drinks; they’ve made Starbucks millions. The coffee beverage industry is extremely lucrative, with US...

coffee, foam, Food Chemistry, latte Education & Experiments, Food Chemistry, Food Technology 2 Comments

21 November

Thanksgiving Turkey Science – Part 2

Written by Science Meets Food

BY: NORA IDRINA Thanksgiving Turkey Science: The Sequel For the last article, I did a bit of research to find out why Thanksgiving turkey is so hard to get right. Ultimately it boiled down to having to balance cooking...

Food Chemistry, series, thanksgiving, turkey Education & Experiments, Food Chemistry Leave a Comment

20 November

Thanksgiving Turkey Science – Part 1

Written by Science Meets Food

BY: NORA IDRINA The first time I had Thanksgiving turkey was about four years ago during my first year living and studying in America. Before that, the most exposure I got to the concept of stuffing and roasting a...

food, Food Chemistry Education & Experiments, Food Chemistry 1 Comment

31 October

Six Reasons Why… You Should Study Food Science (Version 2.0)

Written by Science Meets Food

BY: BRYAN QUOC LE In the past five years, the wonderful world of food has changed drastically. A new wave of food creation is coming, with the impending revolution of cellular agriculture, synthetic biology, and artificial intelligence potentially changing...

career, food science, why study food science Career Development, Industry Leave a Comment

24 October

An Interview with Mona Wolf, President and CEO of Wolf Group, and a founding member of the Society of Sensory Professionals (SSP).

Written by Science Meets Food

BY: ALEX PIERCE & MACKENZIE HANNUM How one woman started a sensory consulting business when there was no place for a woman in Corporate America. Where it all started… Mona Wolf grew up in Southern Indiana. She was a...

corporate, entrepreneur, industry, Interviews, sensory Career Development, Industry, Interviews, Sensory & Consumer Science Leave a Comment

17 October

What’s the Deal with Fair Trade?

Written by Science Meets Food

BY: MEGAN KESLER From the banning of plastic straws by multiple cities around the U.S. to the increased emphasis on buying local and supporting small business owners, it’s evident that the interest in how we treat mother Earth and...

fair trade, food marketing, sustainability Education & Experiments 1 Comment

03 October

What Happens to Your Food Packaging After You Eat?

Written by Science Meets Food

BY: MEGAN LOW You have probably witnessed the growth spurt of the meal kit industry over the last couple of years and if not, check out our previous post. Yes, it’s the one where you get exactly two basil...

food packaging, food technology, food waste, meal-kit delivery, sustainability Education & Experiments, Food Packaging, Food Technology 1 Comment

26 September

The Science of Sour Beer

Written by Science Meets Food

BY: LAUREN SIPPLE A Brief History of Sour Beer When beer was first invented (or perhaps more accurately, discovered), it consisted of two ingredients: grain and water. Although unbeknownst to the people of the time, wild yeast such as...

beer, fermentation, food microbiology, lactic acid bacteria, microbiology, sour beer, yeast Education & Experiments, Food History & Tradition, Food Microbiology, Uncategorized Leave a Comment