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...
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...
By Alexander J. Taylor Someone needs to call up a paranormal investigator, because we have a new wave of spooky-fueled activity coming to a not-so-local restaurant near you! With the ongoing pandemic, the restaurant and hospitality businesses have...
By Emanueli Backes I am sure at some point in your life you have heard someone give their – unscientific – opinion on how eating margarine or butter is good or bad for your health. In fact, there...
By Abbey Thiel People are usually surprised to find out I’m a food scientist. Mostly because they didn’t know being a food scientist was ever an option. Since food science is a largely unheard-of field, even after introductions...
By Jacob Webster-Jones People follow different dietary patterns for many reasons such as environment, culture, availability, and marketing. However, there is a growing body of literature that links genetics to how we perceive different tastes and sensations. The...
By Emanueli Backes The problem with enzymatic browning Think back to a time when you ate an appetizing apple. After a few moments of eating the first bite, the exposed area you just bit begins to darken. You’re...
By Karin Cho Welcome back to the second part of “Pursuing a Graduate Degree in Food Science for Non-Food Science Students”. For part one, please go to this post (https://sciencemeetsfood.org/graduate-degree-in-food-science/). In part two, I’ll be sharing my experience with...
By Abbie Sommer I’ve been on a quest for the perfect cut out cookie recipe for the holidays. In my mind, the perfect cutout cookie is a light golden brown with sharp edges. It should retain its shape and...