Science Meets Food | The Official Blog of IFTSA |Science Meets Food

10 June

Torisashi Dish and the Dangers of Eating Raw Chicken

By: Katie Macdonald Torisashi, a dish introduced by the Japanese where strips of chicken are not thoroughly cooked but singed, leaving an uncooked pinkish inside, recently appeared in United States restaurants. In Japanese, the word torisashi literally means ‘bird’...

bacterial infections, CDC, defrost chicken, food poisoning, food safety, handling raw chicken, raw chicken, torisashi Food Microbiology, Food Safety & Processing, Guest Post Leave a Comment

03 June

What Could Be Some Food Safety Hazards in Meat Alternatives? A Focus on Protein Allergenicity

By: Alejandro Leiva Arrieta Plant-based meat alternatives (PMA) have increased in popularity after the Beyond Burger® and Impossible Burger® became available in restaurants and supermarket shelves. These companies made a big statement; they can make plants taste and feel...

aflatoxin, allergens, ARS, extrusion, food hazards, food safety, GMOs, meat alternatives, microbial spoilage, protein allergenicity, soy Food Microbiology, Food Safety & Processing, Food Technology, Food Trends, Guest Post, Product Development, Research Leave a Comment

27 May

The Science Behind Dalgona Coffee

By: Alex Feldmeyer & Abbey Thiel Dalgona coffee first gathered attention in South Korea among social media platforms, namely Tiktok. Eventually it made its way to other countries and assumed the same popularity. At this point, many of you...

coffee, coffee recipe, dalgona, foam, foam stabilization, instant coffee, melanoidin, science, sugar, tiktok coffee, water Education & Experiments, Food Chemistry, Food Technology, Food Trends, Recipes Leave a Comment

20 May

Order Tomato Juice on Your Next Flight

By Abbey Thiel Originally posted on Heated by Medium x Mark Bittman. Tomato juice is one of the most popular drinks served by flight attendants, yet how often do you see someone drinking the red beverage with two feet...

airplane food, flavor, flights, Taste, tomato juice, umami Food Chemistry, Food History & Tradition, Food Industry, Food Technology, Product Development, Sensory & Consumer Science Leave a Comment

13 May

Baking Powder vs. Baking Soda

By Abbey Thiel How many times have you been in the middle of baking before you realized you were out of baking powder or baking soda? I’m sure you were tempted to substitute one for the other, thinking...

baking, baking powder, baking soda, cakes, cookies, sodium bicarbonate Education & Experiments, Food Technology Leave a Comment

29 April

Can COVID-19 Affect the Way We Perceive Food?

By: Clara Salame and Marta Albiol Tapia The COVID-19 pandemic is now responsible for over 2,900,000 confirmed cases of illness and over 202,000 confirmed deaths worldwide. The CDC states that symptoms may range from mild to severe depending on...

CDC, COVID-19, FDA, nervous system, Research, respiratory system, sensory, smell, symptoms, Taste Food Safety & Processing, Health & Nutrition, Research, Sensory & Consumer Science Leave a Comment

22 April

Global Pandemic Grocery Trends

By: Alex Feldmeyer Few, myself included, have ever witnessed a global shutdown as extensive as the current COVID-19 situation, which continues to take its course across the world. The virus has affected so many different sectors and industry, and...

COVID-19, grocery store, local markets, local products, low stock, pandemic, pandemic psychology, stock up, trends Food Industry 1 Comment

15 April

Dancing Dinner : Why Soy Sauce Causes Dead Squids to Squirm

By Emily Lee Seeing your dinner dance is certainly an unusual experience. In a viral 2013 Reddit video, a dead squid served at a restaurant was seen “coming back to life” when sprayed with soy sauce, as if in...

alive, nerves, salt, soy sauce, squid Food Chemistry, Guest Post Leave a Comment

08 April

The Search for Never Melting Ice Cream

By: Abbey Thiel Ice cream is a nearly perfect treat. It’s sweet and creamy. Brings relief on a hot, summer day. But, it does have one fatal flaw. It melts. Often way more quickly than we would like. Luckily,...

fat, ice cream, never melting, no melt, polyphenols, strawberries Education & Experiments, Food Chemistry, Food Technology, Product Development Leave a Comment

01 April

Science Meets Food During COVID-19

Dear IFTSA Community, We are writing to share with you the current status of Science Meets Food in response to COVID-19. The cancellation of Area Meetings and the transfer of IFT20 Annual Expo to a virtual experience are some...

COVID-19, IFT, IFTSA Chapter Activity, Competitions, Conferences & Expos, Guest Post Leave a Comment