Science Meets Food

23 October

The Language of Food

By: Alex Pierce-Feldmeyer Kitchen Theory (KT) is a lot like a world-class athlete: extremely talented, detail-oriented, awe-inspiring and eager to learn. Kitchen Theory is a design studio with a chef’s table and a research laboratory. Kitchen Theory also serves...

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16 October

Frothing at the Bit – Fermentation Exploration

By: Alexander J. Taylor For me, there is nothing better than an Autumn day. The air is cool, but not yet snowing; the chance to wear hoodies and jeans, and not be stifling hot; and the consistent sounds of...

fermentation, gut health, home fermentation, kimchi, kombucha, microbiome, pickles, preservation Education & Experiments, Fermentation, Food Microbiology, Food Safety & Processing, Recipes Leave a Comment

09 October

How to be a (Healthy) Vegetarian in College

By: Eileen Foerster The most common questions I have received in the last eight years of my life, directly before eating, are as follows: Do you eat enough protein? Does it get boring eating salad for almost every meal? ...

college, Health, recipes, vegetarian Health & Nutrition, Recipes 1 Comment

02 October

Building a Better Boba Ball – Part 1

By: Amanda Sia “Do you ever realize how long it takes to cook tapioca balls?” I asked. For a millennial who loves instant gratification and hates waiting, the 15 minutes it takes to cook these black pearls just so...

agricultural biotechnology, agronomy, biotechnology, boba ball, bubble tea, cassava, DNA, gene editing, genetics, next generation sequencing, NGS, plant breeding, product development, tapioca, tapioca pearls, traits, variation, yield Education & Experiments, Food Chemistry, Food Industry, Food Technology, Product Development, Research Leave a Comment

25 September

Bromelain in Pineapple, or Why Pineapples Sting Our Tongue

By: Luyi Cheng Summer brings out the best in many people, places, and foods. Because summer is now coming to an end, we’re probably feeling more grateful now than ever for all the wonderful things the season brought. An...

bromelain, enzyme, grill, irritation, pineapple, sting Education & Experiments, Food Chemistry, Guest Post, Health & Nutrition, Sensory & Consumer Science Leave a Comment

18 September

Is the ‘Food vs. Fuel’ Debate Over?

By: Mustafa Yavuz It may surprise you to learn that good old baker’s yeast, or Saccharomyces cerevisiae, has important functions beyond the kitchen! Not only does this yeast contribute to baking all manner of bread and pastries, but it...

biofuel, corn, debate, ethanol, food, fossil fuels, fuel Fermentation, Food Chemistry, Food Industry, Food Microbiology, Food Technology, Research 1 Comment

04 September

Eat With Your Eyes

BY: ABBIE SOMMER In our age of social media and “Instagram worthy” food photos, appearance is playing a large role in food “liking” and selection. Social media and the ever-improving smart phone camera have, without a doubt, changed things....

food, instagram, photos, pictures, social media Confessions, Education & Experiments, Food Marketing 1 Comment

28 August

Food Science in a Business-Driven World: Part 2

BY: PAT POLOWSKY Let’s continue our previous discussion of the food industry with a look at some topline food manufacturing financials and a mini case study on product development. Buckle up! We’re about to embark on the treacherous trek...

business, development, food, industry, product Food Industry, Food Marketing, Food Technology, Product Development 1 Comment

14 August

Spain Ranked Healthiest Country in the World

BY: MARTA ALBIOL TAPIA The 2019 edition of the Bloomberg Healthiest Country Index ranked Spain as the world’s healthiest country, followed by Italy, Iceland, Japan and Switzerland. To come up with these rankings, Bloomberg researchers use data from the...

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