By: Shivangi Kelkar What comes to your mind when you think of a delicious cookie? What about nutritious cookies? Is your idea of a perfect and ultimate cookie -a dark chocolate chip, a thin mint, or something exotic? Well,...
By: Emily Del Bel Lately I’ve been thinking about the twists and turns that have led me to where I am today. I suppose that’s natural as graduation approaches. Some of the turns have been carefully planned and executed,...
By: Emily Wolter IFT has 25 different divisions that are comprised of individuals within the industry with a common interest in a specific area of food science. The divisions are not just for industry professionals, though; they love to...
By: Nathan Ballard Bacon seems to be extraordinarily popular and you can’t swing a cat without hitting a bacon-flavored product.  Where did bacon come from, was it always this popular, and more specifically, what is it doing now? Apparently,...
By: Emily Wolter My graduate research is making its way into volatiles analysis by  gas chromatography and mass spectometry (GCMS) in an attempt to explain variations in flavor intensities as assessed by a trained descriptive analysis panel. In turn,...
By: Emily Wolter  Texas Tech University made a “Dippin’ Dots” look-alike, appropriately called “Raider Dots”, and served them up to all of the inquiring minds at the Animal and Food Science Department’s annual back-to-school event, Ag Fest. Veterans of...
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...