By: Karen Thang Travel destinations? Check. Suitcases? Check. Passport? Check. I have everything I need to leave the U.S., yet I have never stepped foot out of the country before! Just like everyone else, I want to see...
By: Bethany Richardson Last week, my lab participated in a math and science activity night at one of the local elementary schools, teaching children about the field of food science. You may remember my article from last year,...
By: Thomas Siebertz 1. Job security – The food industry is one of the largest on the planet, and people will always have to eat. This means if you are working anywhere along the food supply chain, you...
By: Thomas Siebertz The 2013 International Boston Seafood Show is finally underway! For those of you not familiar with it, it’s the largest seafood show in North America where industry, government and academia come together to exhibit new...
By: Emily Del Bel It never fails to amaze me to think of the types of foods that were invented without the detailed understanding of food chemistry that we have today, either by much trial and error, or...
By: Kate Sweitzer Food is rising to the forefront of more and more people’s attention in recent times. I was excited to see that an entire exhibit was recently designed to showcase many aspects of food and its role...
By: Emily Del Bel In the past 48 hours I have seen at least four articles touting the demons of a variety of food science-related topics pop up on my Facebook newsfeed. Naturally I can’t resist reading them. Then...
By: Kate Sweitzer Each January, the Food Science Club at Washington State University and University of Idaho organize a group excursion to Portland, OR to tour processing facilities. The trip is set to coincide with the Northwest Food...