By Thomas Siebertz Whenever someone asks me about my major, I almost always get a confused look. The usual reply is, “So…you’re taking culinary arts?”. The next few minutes are spent trying to convince them I am not a...
By: Shivangi Kelkar Recently, I got in touch with an alumnus from my university, Shriram Paranjpe, now a scientist at McCormick and Company, a leading supplier of spices in the USA. He was planting chives in his balcony garden,...
By: Bethany Richardson To help raise money for the various activities the Food Science and Human Nutrition Graduate Student Association (FSHN GSA) at the University of Illinois Urbana-Champaign hosts during the year, a bake sale was hosted on Halloween. Baked goods were...
By: Bethany Richardson Upon hearing that I don’t like cilantro, people generally have one of two reactions: utter disgust or complete agreement. Cilantro is truly one of those foods that is totally polarizing; you either love it or...
By: Thomas Siebertz If you’re like me and can’t get enough food science information, you should definitely check out the podcast “Food Safety Talks”, available as a free download through iTunes. The hosts are Ben Chapman, Assistant Professor and...
By: Shivangi Kelkar Can you believe it’s been 100 years since the discovery of the Maillard reaction? Breads, roasted coffee, biscuits, French fries, and grilled steaks all owe their appetizing smell, taste, and appearance to this reaction. It is...
By: Thomas Siebertz According to a CNN article by Tom Levitt, meat grown in a lab will someday become a reality. The article explains that scientist Gabor Forgacs is working on producing meat for human consumption by taking cells...
By: Emily Del Bel Have you ever had trouble explaining your major to your family and friends? I think that it was about a year into my program before my family stopped asking what kind of food I’d learned...
By: Emily Wolter I have always enjoyed watching Iron Chef on the Food Network. The thrill of being under a time crunch, the mystery of the “secret ingredient” and the innovation that flows from the chef’s minds to the...
Author: Emily Del Bel How excited am I for the 2012 IFT AMFE? THIS EXCITED! No, really – I mean, sorry about the caps lock and everything, but I am SUPER excited to be going to IFT12 – short...