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...
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...