By: Shivangi Kelkar Recently, I got in touch with an alumnus from my university, Shriram Paranjpe, now a scientist at McCormick and Company, a leading supplier of spices in the USA. He was planting chives in his balcony garden,...
By: Bethany Richardson To help raise money for the various activities the Food Science and Human Nutrition Graduate Student Association (FSHN GSA) at the University of Illinois Urbana-Champaign hosts during the year, a bake sale was hosted on Halloween.  Baked goods were...
By: Thomas Siebertz If you’re like me and can’t get enough food science information, you should definitely check out the podcast “Food Safety Talks”, available as a free download through iTunes. The hosts are Ben Chapman, Assistant Professor and...
By: Thomas Siebertz According to a CNN article by Tom Levitt, meat grown in a lab will someday become a reality. The article explains that scientist Gabor Forgacs is working on producing meat for human consumption by taking cells...
By: Emily Del Bel Have you ever had trouble explaining your major to your family and friends? I think that it was about a year into my program before my family stopped asking what kind of food I’d learned...
Author: Emily Del Bel How excited am I for the 2012 IFT AMFE? THIS EXCITED! No, really – I mean, sorry about the caps lock and everything, but I am SUPER excited to be going to IFT12 – short...
By Kate Sweitzer Dr. Fennema, one of the “fathers of food science,” is a name synonymous with all things food chemistry. You may recognize his name from the gold-standard text in food chemistry education “Fennema’s Food Chemistry”, which is...