Don’t Forget about Food & Farmers

This week I featured an article on different careers available to those interested in earning a Food Science degree. And while this may be helpful to those specifically interested in food, I wanted to share a timely article that explains why we should all care about the science of food. It highlights different career paths, challenges facing the industry, and the rising health issues related to diet.

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The Trouble with Salt

We all know we eat a lot of salt, probably even too much salt. So, why don’t we just reduce or remove it from our food? The trouble is, it’s much easier said than done. Salt has many functions in food, from flavor to preservation to tenderizing to controlling yeast. And of course, we do need salt in our diet, just not as much as we’re currently consuming. Read on to see the latest experiment that explains exactly why salt reduction is so difficult for food scientists in the cereal industry. 

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I’m officially a CFS!

I’m proud to have received my Certified Food Scientist certification from the International Food Science Certification Commission (IFSCC)! The Certified Food Scientist (CFS) credential is a global certification program that recognizes the applied scientific knowledge and skills of food science professionals. CFS credential holders must pass a rigorous exam that tests them on the core […]

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Ingredient Spotlight: MSG

I’ve decided to create an “Ingredient Spotlight” series to highlight food ingredients you may have seen on the label or hear about in the news. I hope this will help give a better understanding of an unfamiliar area for most people and answer some of your questions. If you have a specific ingredient you’d like to learn about, let me know! Today’s topic: MSG.

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