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...
By: Emily Wolter Super Science Saturday! – Does that make you excited? Maybe you’ve been in the lab all week and filling your Saturday with science isn’t the first thing on your mind…but for the food science students at LSU,...
By: Bethany Richardson Although food science is not a subject many students encounter until college, Dr. Keith Cadwallader’s flavor analysis lab group at the University of Illinois helped bring a little food science to a younger group.  Robeson Elementary...