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...
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...
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...
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...
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...
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...
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...
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...
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...
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...