By: Emily Del Bel Lately I’ve been thinking about the twists and turns that have led me to where I am today. I suppose that’s natural as graduation approaches. Some of the turns have been carefully planned and executed,...
By: Emily Wolter IFT has 25 different divisions that are comprised of individuals within the industry with a common interest in a specific area of food science. The divisions are not just for industry professionals, though; they love to...
By: Nathan Ballard Bacon seems to be extraordinarily popular and you can’t swing a cat without hitting a bacon-flavored product. Where did bacon come from, was it always this popular, and more specifically, what is it doing now? Apparently,...
By: Emily Wolter My graduate research is making its way into volatiles analysis by gas chromatography and mass spectometry (GCMS) in an attempt to explain variations in flavor intensities as assessed by a trained descriptive analysis panel. In turn,...
By: Emily Wolter Texas Tech University made a “Dippin’ Dots” look-alike, appropriately called “Raider Dots”, and served them up to all of the inquiring minds at the Animal and Food Science Department’s annual back-to-school event, Ag Fest. Veterans of...
By Thomas Siebertz Whenever someone asks me about my major, I almost always get a confused look. The usual reply is, “So…you’re taking culinary arts?”. The next few minutes are spent trying to convince them I am not a...
By: Shivangi Kelkar Recently, I got in touch with an alumnus from my university, Shriram Paranjpe, now a scientist at McCormick and Company, a leading supplier of spices in the USA. He was planting chives in his balcony garden,...
By: Bethany Richardson To help raise money for the various activities the Food Science and Human Nutrition Graduate Student Association (FSHN GSA) at the University of Illinois Urbana-Champaign hosts during the year, a bake sale was hosted on Halloween. Baked goods were...
By: Thomas Siebertz If you’re like me and can’t get enough food science information, you should definitely check out the podcast “Food Safety Talks”, available as a free download through iTunes. The hosts are Ben Chapman, Assistant Professor and...
By: Shivangi Kelkar Can you believe it’s been 100 years since the discovery of the Maillard reaction? Breads, roasted coffee, biscuits, French fries, and grilled steaks all owe their appetizing smell, taste, and appearance to this reaction. It is...