BY: KENZI HANNUM Think about the last time you went to a grocery store. You weaved your way through the aisles to pick up the staples: veggies, fruit, eggs, milk, bread and as you start to mindlessly make your...
By Bryan Quoc Le | 150 Food Science Questions Answered Endless Tastes We’re all familiar with the four basic tastes of sweet, sour, salt, and bitter found in our food. Some of us may have even heard of the...
BY: LILY YANG AND NICOLE ARNOLD On a sweltering dog-day in June, partners-in-crime, Nicole and Lily, embarked upon yet another foodie adventure. Lily, a self-proclaimed ramen connoisseur, discovered that Nicole had never even tried ramen. Thus began their hunt...
BY: ALEX PIERCE-FELDMEYER Let us all rejoice! Why? Meal subscription plans. Now that meals can be shipped to our doorstep, those of us with busy schedules (or who choose not to or cannot cook) can breathe a sigh of...
By: JOE HUGHES Sous vide cooking is much more than a trend; in 1974, French chef Georges Pralus was the first to use the technique in a fine dining setting. He prepared fois gras sous vide at his three-star...
BY: HEATHER DOLAN Protein is trending, big time. A 2015 International Food and Information Council survey indicated that 54% of consumers are increasing their protein intake1, while a 2016 Nielsen survey found that 73% of Americans prioritize high protein...
BY: AMBERLIE BARNARD Two months ago, I had the privilege of attending ComSciCon-PNW, a science communication workshop for graduate students in STEM (science, technology, engineering, mathematics). Forty graduate students from the Pacific Northwest region—mostly from Washington and Oregon, but...
BY: DANIELLE RATH I’ve been studying energy drinks since 2003 and they continue to both fascinate and horrify me. They fascinate me because I’m a biochemistry major, or maybe it’s the other way around. Energy drinks are the reason...
BY: MACKENZIE HANNUM IFT17 is an annual conference where food science professionals come to recharge, engage, and be blown away by academia’s latest research and industry’s latest innovations (http://www.iftevent.org/). IFT17 is the mecca of all food science events, and...
BY: AMELIA CHEN I have a lot of fears, some more logical than others. And I’d probably count a meat allergy among the more logical ones. I first learned about this almost-unbelievable red meat allergy in a Radiolab podcast,...