Food Technology Archive

By Abbie Sommer In my house growing up we always had a well-stocked pantry of staple ingredients. Of course, there were the standard baking ingredients needed to make my mom’s famous chocolate chip cookies. There was dried pasta, beans,...
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: Tam Nguyen Alternative sources of proteins are gaining attention for their balanced nutrition, especially among vegans and vegetarians. Proteins are fundamental for our body to function properly, such as to build muscle and drive metabolic activities. When ingested,...