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.
What does a food scientist actually do? I recently received a great question from a reader requesting advice on which majors to pick for college, and how food science and nutrition science relate. To help others who may be interested in turning their love of food into a career, I’ve offered my advice below. The […]
Learn the importance of food safety to keep your friends and family safe this holiday season.
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.
The second installment of the ingredient spotlight series discusses the facts about xanthan gum. What it is, where it comes from, and why it’s important.
Halloween is right around the corner and what better way to get prepared than with a little candy science! M&M’s have always been one of my favorite candies. Let’s take a look into the magic behind the chocolate. Why do M&M’s melt in your mouth but not your hand? The answer is actually a lot simpler […]
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 […]
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.
A scientific look at the different types of flour and their effects on finished bread.
Practice makes perfect, even in the kitchen. I explore common downfalls of making macarons at home and how to fix them.