BY: ANNA WEST WALLER In this post Anna Waller, PhD student at University of Illinois at Urbana Champaign (USA) and winner of the 2018 Campden BRI IFTSA Thesis Video competition, talks about her sponsored trip to UK. The trip spanned...
BY: MACKENZIE HANNUM The other day I was doing my doing my typical food science peruse of the offerings at a grocery store—looking for the new products, new categories, new labeling—and to no surprise I was bombarded with the...
Last week, an open letter to Vani Hari, the Food Babe, was posted on Science Meets Food. We are pleased that Ms. Hari has engaged with us in this dialogue. The original letter can be read here, and a...
Greetings Ms. Hari, We are writing to you as a group of students, scientists-in-training if you will. Collectively, we study all different aspects of the science of food: food microbiology, food chemistry, functional foods, food processing and variety of...
By: Alex Pierce-Feldmeyer When we were little kids we all formulated plans for our future professional selves that, more than likely, followed extremely different paths than those that we follow presently. One of you out there was going to...
By: Stephanie Diamond Recently fueling the vilification of the food industry is Katie Couric’s documentary Fed Up (2014). It is reminiscent of Food Inc. (2008) but more focused, pointed at packaged food manufacturers, and frankly, better done. There are...
By: Alex Pierce-Feldmeyer Halloween is clearly a holiday revolved around food- specifically candy. As food scientists we may admit this is more exciting to us than the average consumer. My guess is that we tend to notice and appreciate...
By: Matt Teegarden Ahh Fall. It’s a glorious time of year that conjures thoughts and memories of colorful leaves, football, and Halloween. A lot of focus is on everything pumpkin spice this time of year…almost too much focus. Don’t...
By: Alex Pierce-Feldmeyer Often friends and family sigh to me– their convenient “foodie friend”– asking for advice on diet foods or about what those scary industrial manufacturers put into them. I have heard many requests for my opinion, but...
By Allison Baker Antioxidants have the ability to react with harmful radical molecules. In a more scientific definition, one researcher further characterizes this group of chemicals by stating “an antioxidant is a redox active compound that limits oxidative stress...