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17 March

Teaching machines how to smell

By Aishwarya Badiger Ever wished you knew what food at a restaurant tasted like before choosing a place to eat on a Friday evening? If you are like me, you probably spend about an hour trying to make sense...
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anosmia, flavor molecules, GNNs, Graph Neural Networks, olfactory receptors, smell, Taste Food Technology, Sensory & Consumer Science Leave a Comment
10 March

Why Does Chocolate Taste Good with Green Beans?

By Jacob Webster-Jones   Why do certain foods taste good together? In a world full of different flavors, we should have an astronomical amount of tasty combinations just waiting to be discovered. The food pairing theory states that foods...
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aroma, aromatic volatile substances, chemical sensations, flavor, flavor pairing, food pairing theory, Taste Food Chemistry, Sensory & Consumer Science, Uncategorized Leave a Comment
03 March

What is the best way to cook vegetables?

By Emanueli Backes   Vegetables have been an important item of the human diet since the very beginning of their existence, and it is not in vain. They are a source of important macro (e.g., carbohydrates, and proteins) and...
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boiling, cooking, microwaving, phenolic compounds, steaming, total polyphenol content, vegetables Health & Nutrition Leave a Comment
17 February

Food Out of Thin Air: A Novel Approach to Alternative Protein

By Mary-Ann Chen   What comes to mind when you think of alternative proteins?  With the growing amount of options on the market, you might think of the soy-based Impossible Burger, tofu scrambled “eggs,” or the no-longer-so-far-fetched idea of...
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air protein, air-based, alternative protein, food fermentation, hydrogenotrophs, solar foods, sustainability Food Technology Leave a Comment
10 February

Pursuing a Graduate Degree in Food Science for the Non-Food Science Students: Part Three

By Karin Cho Part Three: Recruitment/Visit Weekend Welcome back to part three of the series “Pursuing a Graduate Degree in Food Science for the Non-Food Science Students”. In part one, I described different strategies for how non-food science students...
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food science, graduate degree, Interviews, recruitment, visit week Career Development, Interviews Leave a Comment
03 February

A Greater than Zero Effort for Food Waste

By Alexander J. Taylor   Over the past decade, we have seen a resurgence in audiobooks and podcasts.  With how busy our daily lives are, it is an easy way to learn something new, enjoy a story, or engage...
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composting, food waste, meal planning, plastics, recycle, reduce, reuse, zero waste Education & Experiments Leave a Comment
28 January

The Supernatural Rise from the Dead – Ghost Kitchens

By Alexander J. Taylor   Someone needs to call up a paranormal investigator, because we have a new wave of spooky-fueled activity coming to a not-so-local restaurant near you!  With the ongoing pandemic, the restaurant and hospitality businesses have...
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delivery-app, Ghost kitchen, local food, pop-up restaurant Food Trends Leave a Comment
20 January

Understanding Butter vs. Margarine Controversy

By Emanueli Backes   I am sure at some point in your life you have heard someone give their – unscientific – opinion on how eating margarine or butter is good or bad for your health. In fact, there...
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butter, fat, hydrogenation, interesterification, lipid, margarine, oil, spreadability, trans fat, triacylglycerol Education & Experiments, Food Technology, Health & Nutrition, Ingredients Leave a Comment
13 January

Food Science — The Best Major You’ve Never Heard Of

By Abbey Thiel   People are usually surprised to find out I’m a food scientist. Mostly because they didn’t know being a food scientist was ever an option. Since food science is a largely unheard-of field, even after introductions...
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career, food science, industry, job, salary, undergraduate major Career Development 1 Comment
06 January

Do Your Genetics Affect How You Taste?

By Jacob Webster-Jones   People follow different dietary patterns for many reasons such as environment, culture, availability, and marketing. However, there is a growing body of literature that links genetics to how we perceive different tastes and sensations. The...
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bitter, chemesthesis, genetics, salty, sour, sweet, Taste, umami Sensory & Consumer Science 2 Comments
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