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...
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...
By Alexander J. Taylor I love Fall. For. Real. I love the feeling of an autumn wind; the myriad of reds, yellows, oranges; the times that remind me of being with loved ones and friends, even during the pandemic;...
By: Karin Cho Koji is a beloved fungus in Japanese cuisine because of its role in producing sake, miso, soy sauce, rice vinegar, and many more umami-packed ingredients. Koji belongs to the Aspergillus genus, but unlike some of its...
By Abbey Thiel It’s no secret that chocolate is one of the most delectable foods in the world. What most of us don’t know, is that this sweet treat starts out as a bean so bitter it is...
By: Katie Macdonald Torisashi, a dish introduced by the Japanese where strips of chicken are not thoroughly cooked but singed, leaving an uncooked pinkish inside, recently appeared in United States restaurants. In Japanese, the word torisashi literally means ‘bird’...
By: Alejandro Leiva Arrieta Plant-based meat alternatives (PMA) have increased in popularity after the Beyond Burger® and Impossible Burger® became available in restaurants and supermarket shelves. These companies made a big statement; they can make plants taste and feel...
By Abbie Sommer When I’m reading a menu at a restaurant and the word “bacon” comes up (or even better “bacon lardons”), I am almost always going to order the dish. In my opinion, bacon makes everything better. But...
By Abbey Thiel What’s the trick to trapping those tiny bubbles in champagne anyways? What’s the best part of the New Year? Well for me, it’s knowing that family and friends always have champagne on hand! I savor the...
By: Abbie Sommer These delicious sweets get a bad rep for their ingredient list and rumored unending shelf life. So what are each of those ingredients doing in there? A food company is not going to add extra ingredients...