Are Boxed Cake Mixes Foolproof?

Do Betty Crocker and Duncan Hines account for human error? I’ve often wondered if one could truly mess up a boxed cake mix. Baking is much more of a science than cooking, and your technique really matters (just ask my boyfriend, he’s slowly learning 🙂 ) So I decided to put it to the test. […]

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Food Waste: A Growing Problem for a Growing World

It’s not pretty, or glamorous, or exciting, but it’s real and it’s a problem: food waste. Did you know that 25-40% of food in America is wasted (Grocery Manufacturers Association)? Food makes up the majority of solid waste in landfills. That’s right, not plastic or paper, FOOD. How do we solve this problem, especially considering […]

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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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