What careers are available to food scientists? And what will I actually do all day?
A Day in the Life of a Food Scientist: Quality Systems Manager
Experiment in Sugar Reduction: Marshmallow Chemistry
How are marshmallows made and why do they have so much sugar? Take a look at the food chemistry behind these tasty treats!
How Fermentation Makes Food Delicious
Fermentation has been used to preserve food for ages. It also allows us to create unique flavors and textures. Learn about the microorganisms and chemistry that make it possible.
Chocolate Chunk Cheesecake Cookies
The perfect combination of tangy and sweet. These treats combine the best of both worlds: cookie and cake.
The Unlikely Physics of Ketchup: An Introduction to Non-Newtonian Fluids
Ketchup doesn’t play by the rules. Physics is all around us, even in our food. Learn about viscosity, fluid flow, and why it’s important in foods.
How to Tackle the Food Scientist Technical Interview
Preparing for interviews is tough and there’s not a lof of information out there for food science interviews. I’ve shared my experience to help you get a better idea of what to expect.
The Complicated Science, History, and Psychology of Food Colorants
We love foods that are colorful and vibrant. But as consumers continue to demand natural ingredients, how will this change food as we know it? A look at where we’ve been and where we’re going.
Mardi Gras Food History: Beignets
Celebrate Mardi Gras by learning about a traditional New Orleans treat – the beignet! These French donuts have a unique history and are super easy to make.
Food Chemistry of Nitrates, Nitrites, and Cured Meat
Red meat and processed meats have been implicated as cancer causing, dangerous ingredients. What’s the real story? Should you stop eating bacon?
Be in the Know on GMOs
GMOs are a highly debatable topic and there are lots of resources out there on both sides of the argument. But, what exactly are GMOs and what might be the benefits?