The Tale of Malaysia’s All-Time Favorite Dish: Nasi Lemak By Asyrul Izhar Abu Bakar Introduction Being a melting pot of cultures, Malaysia has established itself as a foodie’s paradise. When someone asks, “what is one of the most attractive...
A Sip to Change the World (Part 1) By: Arham Jain Introduction Be it a cliché Valentine’s dinner, pulling an all-nighter for an important exam or a toast to the new year, no occasion is complete without the addition...
“Students are the catalyst that drives change”: An Interview with Nathan Ahlgrim at GFI (Part 2) Interviewed by: Maggie Xue Highlights: The alternative Protein project focus on university student because universities are also the engines of research where students...
Why we want an alternative protein revolution: An Interview with Nathan Ahlgrim at GFI (Part 1) Highlights: The alternative proteins market has been expanding, but breaking into the market is a huge hurdle, requiring a delicious product and effective...
IFTSA Competition and Awards Finalists to Compete at IFT FIRST 2023 We are thrilled to announce the finalists for the IFT Student Association competition and awards. This year’s competition brought brightest and most talented students in the science of...
The Mexican Cheese tradition and current outlook By: Luisa Liceaga The history of cheese making in Mexico is rather short compared to that of countries like France, Switzerland, or Italy. In the time period before the conquest of the Mexican...
Promoting Awara consumption in Nigeria to combat food insecurity By: Iradat Bisola Oladejo Introduction The high price of meat limits its’ purchase in Nigeria, which negatively impacts their protein consumption, leading to malnutrition. Awara, which is a soybean curd...
Resistance in our food: How AMR contributes to food insecurity By: Iradat Bisola Oladejo INTRODUCTION According to WHO antimicrobial resistance (AMR) is one of the top 10 global health threat that is affecting the world, it is a disease...
Savory Seitan Written by Ciara Danay Gradillas I was scrolling through YouTube some years back, and I came across what, at the time, looked like a crazy dish to me: It was called seitan. Although I have a vegan...
My Experience as a Quality Assurance Intern By: Chloe Calhoun This past summer I worked as a quality assurance intern for a company that produces cheese, and it has been the most impactful experience in my food science...