By: Amelia Chen A lot of us are familiar with brewing beer. We know that we need water, grains, hops, and yeast. We might know the specifics of the process, and what to control or modify to get the...
By: Elizabeth Clark Growing up, everyone has a notable figure that influenced his or her educational development. If you happen to be a nineties kid, like myself, one such figure comes to mind: Bill Nye The Science Guy. Nye...
This post originally appeared on FutureFood 2050, a new publishing initiative from the Institute of Food Technologists that investigates how we will feed over 9 billion people by the year 2050. Julian Mercer, a leading UK obesity researcher, heads...
By: Stephanie Diamond You’ve been asked if you are a nutritionist…or a dietitian…or a chef: You have to hold back when someone asks you about the “chemicals” in our food: Taking your hairnet off after a long day: You...
By: Eunice Jun As you may have noticed, 2015 is looking to be a good year for eggs. In January, chemists from UC Irvine figured out how to unboil eggs, paving the way to cut production costs for cancer...
By: Jay Gilbert It’s crazy to think that another year has almost passed, which means it’s already time to start thinking about next year! On March 18, 2015 the IFTSA elections came to a close, electing those who will...
Name: Naim Montazeri Job title: Ph.D. candidate of Food Science Company: Louisiana State University IFT Division to which you belong: Aquatic Food Products Highest Level of Education/Degree: Ph.D. (almost!) What is your favorite quote? “While the difficult takes time,...
By: Kelsey Tenney Sweet, salty, sour, bitter, umami. The five basic tastes. The subject of taste, however, has plagued scientists, philosophers, and epicureans for centuries. In fact, up until 2002 umami was not an accepted taste. There is currently...
By: Diane M. Schmitt As a food scientist or foodie you probably have heard the term “supertaster” being thrown around. Individuals who are supertasters are generally thought to have superior taste, olfactory (smell), and tactile responses to foods and beverages....
By: Amelia Chen Who among us hasn’t wondered about space food from the minute we begged our parents for that little pack of freeze dried ice cream from the museum gift shop? Despite eating and playing with the block...