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23 February

Guayusa, the ritual and sacred plant of Amazonia

By Hafida Mazoud   The Amazon tropical rainforest continues to amaze us with its wonders, most notably an indigenous plant known as Guayusa, which is gaining popularity in the United States and Europe, particularly among those seeking natural energy-boosting...
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Amazon tropical rainforest, Guayusa, tea leaves Food History & Tradition, Food Trends Leave a Comment
19 January

Interview with Shelby Smith, Owner of Gym-N-Eat Crickets

By Karin Cho   Shelby Smith is the owner of Gym-N-Eat Crickets, a business focused on delivering the highest quality cricket products as a sustainable, alternative protein source. She is one of the popular guest speakers for the Iowa chapter...
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business, crickets, insects, start-up Interviews 1 Comment
22 December

Tasty Food Science Facts for Christmas

By Karin Cho (in conjunction with other SMF writers)   Christmas is just around the corner, and for the last blog post of the year, some of the authors have shared a fun food science fact they learned, along...
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cold plasma, fermentation, food science, fun facts, mushrooms, sorbitol, viruses Education & Experiments Leave a Comment
15 December

How COVID-19 changed the way we eat

By Cassandra Maya   As another year of COVID holidays approaches, I find myself nostalgic. When I was in high school, we would crowd the outside of the local strip mall and take our weeks’ worth of change to...
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alcohol, COVID-19, diet, emotional eating, fraud, grocery shopping, supply chain Food Trends Leave a Comment
01 December

5-second rule: can you eat food that has fallen on the floor?

By Hafida Mazoud   You’ve probably heard of the “five-second rule”, which states that food dropped on the floor for less than five seconds can still be consumed. Many of us follow this rule without knowing whether it is...
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bacteria, cross contamination, five-second rule, germs Education & Experiments Leave a Comment
17 November

Cannabis-based food products for health promotion?

By Emanueli Backes   Even though cannabis cultivation, sale, and recreational use are prohibited or restricted by most countries, it seems like it is everywhere (and that is because it is). In the current century, the legalized medicinal and...
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cannabis, CBD, marijuana, THC Food Trends, Health & Nutrition 1 Comment
10 November

Clostridium botulinum: from sausage-poisoning to home-processing hazard

By Allison Howell   Clostridium botulinum might not compete with Salmonella or e. Coli for the most common cause of foodborne illness, but it might just be one of the deadliest. Botulism is most often caused by a toxin...
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Clostridium botulinum, germination, home processing, home-canning, sausage, sporulation Food History & Tradition, Food Safety & Processing Leave a Comment
03 November

Does pineapple belong on pizza? The science behind food pairings

By Aishwarya Badiger   They say food can bring people together; yet nothing divides a dinner table like the Hawaiian pizza. The origins of using pineapple as a pizza topping began in 1962 Canada when Sam Panopolous, a Greek...
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flavor, food pairing, Hawaiian pizza, Taste Food Chemistry, Sensory & Consumer Science Leave a Comment
27 October

The buzz on edible insects

By Cassandra Maya   Insects have a bad reputation. Some sting, some ruin our foods, and some even emerge from the depths of the ground every 17 years to scream from the trees. So why are top scientists now...
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edible insects, protein, sustainability Food History & Tradition, Food Trends Leave a Comment
20 October

Brunost – A Delicious Valorization of Whey – Part 1

By Karin Cho   As a volunteer at my university’s micro-creamery, I’ve helped make cheddar cheese and cheese curds. If you have made cheese from scratch, you know how little cheese is produced from a lot of milk. In...
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Brunost, cheese, valorization, whey Food History & Tradition Leave a Comment
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