Research Archive

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

By Karin Cho Welcome back to the second part of “Pursuing a Graduate Degree in Food Science for Non-Food Science Students”. For part one, please go to this post (https://sciencemeetsfood.org/graduate-degree-in-food-science/). In part two, I’ll be sharing my experience with...
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Can COVID-19 Affect the Way We Perceive Food?

By: Clara Salame and Marta Albiol Tapia The COVID-19 pandemic is now responsible for over 2,900,000 confirmed cases of illness and over 202,000 confirmed deaths worldwide. The CDC states that symptoms may range from mild to severe depending on...
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The Language of Food

By: Alex Pierce-Feldmeyer Kitchen Theory (KT) is a lot like a world-class athlete: extremely talented, detail-oriented, awe-inspiring and eager to learn. Kitchen Theory is a design studio with a chef’s table and a research laboratory. Kitchen Theory also serves...
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