By Emanueli Backes Cheese – a millenary dairy product which plays an essential role in the global economy – is traditionally consumed in many countries and therefore considered one of the most important agriculture products. In 2019, 26...
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...
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...
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...
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...
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...
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...
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...
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...
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...