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...
By Cassandra Maya Insects have a bad reputation. Some sting, some ruin our foods, and some even emerge from the depths of the ground every 17 years to scream from the trees. So why are top scientists now...
By Karin Cho As a volunteer at my university’s micro-creamery, I’ve helped make cheddar cheese and cheese curds. If you have made cheese from scratch, you know how little cheese is produced from a lot of milk. In...
By Ming Yin Kwong When I ask you to imagine a tea field, what comes to your mind? For me, it has lush and green shrubs enveloped in morning cool mist, sitting against a green mountain side like...
By Alexander J. Taylor It’s been a bit of time since I wrote an article for Science Meets Food and boy-howdy, does it feel good to be back. My last article, back in April, talked about the exciting...