By Kristy Vest I feel like I am walking into one of the most important tests of my academic career but there’s no studying for this one. The PROP test is a quick and simple tool to tell you...
Calling all kids at heart! Interested in entering the Disney–IFTSA Product Development Competition? Join the conference call on December 3 at 3:00pm CST to learn more about the competition and to get all of your questions answered. The Disney-IFTSA Product Development Competition challenges...
By Diana Maricruz Perez Santos When my friend Tom invited me to participate in this blog, he suggested I write about my research topic. I remember my answer: “24/7 is a lot gelatinized starch for me.” I have even...
By Lily Yang A project I’ve recently been working on with a fellow food science friend has us both perusing the depths of Youtube to uncover the latest and greatest of burger videos. Yup! You read that right, upwards...
By Kristy Vest Fermentation creates a junction where science, food, and art intersect. It is microbiology meets sensory science meets pure delight! This post suggests just a few of the principals involved in the creation of a fermented masterpiece....
By: Emily Wolter I was relaxing last night watching TV and winding down after a nice weekend. Typically, I watch The Great Food Truck Race on Food Network on Sunday nights. However, I nestled into the comfy couch a bit early...
By Diana Maricruz Perez Santos With the beginning of each semester, I always think about what this new start will prepare me for. As a food geek I have spent many years in school: 5 of undergraduate, 2 of...
By: Diana Maricruz Pérez Santos Food science is a knowledge area that not only focuses on our dietary needs, but solves many food related challenges. It has likely been present in the history of humanity, since the beginning. Let’s...
By: Emily Wolter Are you involved in professional organizations within your field? For food scientists, IFT (and the student association, IFTSA) is a great organization, which appeals to the wide variety of fields within food science. If you aren’t...
By: Justin Chao Taste What You’re Missing by Barb Stuckey was a great introduction to the basics of taste physiology. In her book, Barb Stuckey gives a good introduction to how each of our five senses contributes to...