By: Alex Pierce-Feldmeyer When we were little kids we all formulated plans for our future professional selves that, more than likely, followed extremely different paths than those that we follow presently. One of you out there was going to...
By: Daniel Vollmer This past Fall I was fortunate enough to be invited to speak at the Young Scientist Symposium in Ghent, Belgium. This trip would serve two purposes: to speak among my peers at a technical conference and...
By: Janelle Myers I first encountered tapioca maltodextrin when I was leading an after-school science program for middle schoolers. I brought in a mysterious white powder in a baggie and had them all taste it (it’s a miracle they...
By: Alex Pierce-Feldmeyer Halloween is clearly a holiday revolved around food- specifically candy. As food scientists we may admit this is more exciting to us than the average consumer. My guess is that we tend to notice and appreciate...
By: Alex Pierce-Feldmeyer Often friends and family sigh to me– their convenient “foodie friend”– asking for advice on diet foods or about what those scary industrial manufacturers put into them. I have heard many requests for my opinion, but...
Name: José Reyes-De-Corcuera Job title: Associate Professor and Undergraduate Coordinator Company: Department of Food Science and Technology, University of Georgia Highest Level of Education/Degree: Ph.D., Engineering Science, Washington State University What does your schedule look like today? This...
By Dr. Jesse Trushenski Originally appeared in The Factual Fish Squeezer “The bottom line on aquaculture, hatcheries, and farmed fish” Brightly colored and beautiful, Glofish like the ones pictured here are quite popular in the aquarium trade. They delight children...
Science Meets Food is beginning a new monthly feature, interviews with IFT Division leaders. IFT Divisions are a great resource for students and professionals alike. There are many divisions that focus on topics such as QA, R&D, specific foods...
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 Dr. Benjamin Chapman I’m a total food safety nerd. Had I not emailed my graduate school mentor, colleague and friend Doug Powell in the winter of 2000 looking for an on-campus summer job (while I was an undergraduate...