By Cassandra Maya Do you love food? Yeah, me too. That’s why we’re both here, right? But we need to address something. The latest United Nations Environment Programme (2021) report estimates that approximately 931 million tonnes of food...
By Karin Cho This is part 2 of the brunost series. If you are interested in learning about alternative uses for whey or the history of brunost, click this link for part 1. Brunost is a Norwegian brown...
By Hafida Mazoud The Amazon tropical rainforest continues to amaze us with its wonders, most notably an indigenous plant known as Guayusa, which is gaining popularity in the United States and Europe, particularly among those seeking natural energy-boosting...
By Karin Cho Shelby Smith is the owner of Gym-N-Eat Crickets, a business focused on delivering the highest quality cricket products as a sustainable, alternative protein source. She is one of the popular guest speakers for the Iowa chapter...
By Karin Cho (in conjunction with other SMF writers) Christmas is just around the corner, and for the last blog post of the year, some of the authors have shared a fun food science fact they learned, along...
By Cassandra Maya As another year of COVID holidays approaches, I find myself nostalgic. When I was in high school, we would crowd the outside of the local strip mall and take our weeks’ worth of change to...
By Hafida Mazoud You’ve probably heard of the “five-second rule”, which states that food dropped on the floor for less than five seconds can still be consumed. Many of us follow this rule without knowing whether it is...
By Emanueli Backes Even though cannabis cultivation, sale, and recreational use are prohibited or restricted by most countries, it seems like it is everywhere (and that is because it is). In the current century, the legalized medicinal and...
By Allison Howell Clostridium botulinum might not compete with Salmonella or e. Coli for the most common cause of foodborne illness, but it might just be one of the deadliest. Botulism is most often caused by a toxin...
By Aishwarya Badiger They say food can bring people together; yet nothing divides a dinner table like the Hawaiian pizza. The origins of using pineapple as a pizza topping began in 1962 Canada when Sam Panopolous, a Greek...