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14 April

But(ter), what’s the big deal with Canada’s butter?

By Allison Howell   One night mid-pandemic, I fell victim to the late-night doom scroll on Twitter. Somewhere along the latest virus news, work from home memes, and updates on baking projects, a mystery caught my eye. While I...
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adulterant, cow feed, hard butter, palm oil Food Industry Leave a Comment
07 April

A discussion on tea pot material

By Ming Yin Kwong Are you a tea drinker, and if so, what kind of tea pots do you usually use? Do you prefer a beautiful see-through glass tea pot, or a practical and easy to clean metal tea...
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clay, flavor, porous, tea pot, zhuni, zisha Education & Experiments Leave a Comment
02 April

Taking Food to the Next Dimensions

By Alexander J. Taylor   Being at the University of Illinois (UIUC) is a strange feeling right now.  On one hand, I have had people yell at me for their March Madness bracket being a complete flop.  On the...
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3D printing, augmented reality, virtual reality, VR Food Technology Leave a Comment
24 March

Mushrooms as dietary supplements

By Emanueli Backes   Soups, sauces, broths, and many other tasty preparations made with mushrooms are traditionally consumed worldwide. With more than 2,000 species of edible mushrooms distributed throughout nature, it is almost impossible that you have never tried...
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bioactive compounds, dietary supplements, maitake, mushrooms, reishi, shiitake Health & Nutrition Leave a Comment
17 March

Teaching machines how to smell

By Aishwarya Badiger Ever wished you knew what food at a restaurant tasted like before choosing a place to eat on a Friday evening? If you are like me, you probably spend about an hour trying to make sense...
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anosmia, flavor molecules, GNNs, Graph Neural Networks, olfactory receptors, smell, Taste Food Technology, Sensory & Consumer Science Leave a Comment
10 March

Why Does Chocolate Taste Good with Green Beans?

By Jacob Webster-Jones   Why do certain foods taste good together? In a world full of different flavors, we should have an astronomical amount of tasty combinations just waiting to be discovered. The food pairing theory states that foods...
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aroma, aromatic volatile substances, chemical sensations, flavor, flavor pairing, food pairing theory, Taste Food Chemistry, Sensory & Consumer Science, Uncategorized Leave a Comment
03 March

What is the best way to cook vegetables?

By Emanueli Backes   Vegetables have been an important item of the human diet since the very beginning of their existence, and it is not in vain. They are a source of important macro (e.g., carbohydrates, and proteins) and...
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boiling, cooking, microwaving, phenolic compounds, steaming, total polyphenol content, vegetables Health & Nutrition Leave a Comment
17 February

Food Out of Thin Air: A Novel Approach to Alternative Protein

By Mary-Ann Chen   What comes to mind when you think of alternative proteins?  With the growing amount of options on the market, you might think of the soy-based Impossible Burger, tofu scrambled “eggs,” or the no-longer-so-far-fetched idea of...
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air protein, air-based, alternative protein, food fermentation, hydrogenotrophs, solar foods, sustainability Food Technology Leave a Comment
10 February

Pursuing a Graduate Degree in Food Science for the Non-Food Science Students: Part Three

By Karin Cho Part Three: Recruitment/Visit Weekend Welcome back to part three of the series “Pursuing a Graduate Degree in Food Science for the Non-Food Science Students”. In part one, I described different strategies for how non-food science students...
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food science, graduate degree, Interviews, recruitment, visit week Career Development, Interviews Leave a Comment
03 February

A Greater than Zero Effort for Food Waste

By Alexander J. Taylor   Over the past decade, we have seen a resurgence in audiobooks and podcasts.  With how busy our daily lives are, it is an easy way to learn something new, enjoy a story, or engage...
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composting, food waste, meal planning, plastics, recycle, reduce, reuse, zero waste Education & Experiments Leave a Comment
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  • But(ter), what’s the big deal with Canada’s butter? April 14, 2021
  • A discussion on tea pot material April 7, 2021
  • Taking Food to the Next Dimensions April 2, 2021
  • Mushrooms as dietary supplements March 24, 2021

Interviews

  • Pursuing a Graduate Degree in Food Science for the Non-Food Science Students: Part Three February 10, 2021
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  • Jhaelynn Elam
    By Day – A Sensory Scientist; By Night – An Entrepreneur: An Interview with Jhaelynn Elam January 15, 2020

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