Blog
Real Answers To Your Food Questions
Food chemistry, food investigations, fermentation, food history and the everyday things you probably wondered about but never looked up — explained by a food scientist, minus the jargon.
Latest Posts
-
Bioengineered Foods vs. GMO
If you do the grocery shopping for your family, you may have noticed a new word popping up on food…
-
Moisture Content in Foods: Wet Basis vs Dry Basis
I remember the first time I learned about moisture content on a wet versus dry basis – I felt like…
-
Moisture Content vs. Water Activity: Why the Difference Matters in Food Science
When it comes to water in foods, two values are important to recognize – water activity and moisture content. Both…
-
Water Activity in Food (aw)
If you’re not a food scientist, I know it might be hard to believe, but understanding what the water is…
-
Why pH Matters in Food: How Acidity Affects Taste, Texture, and Safety
I do a lot of consulting work for food entrepreneurs and small food companies. One thing I’ve noticed most of…
-
6 Jobs You Can Do With a Food Science Degree
Many people are unfamiliar with the field of food science, often thinking there aren’t many job opportunities in this area.…
-
J.H. Kellogg and the Invention of Breakfast Cereal
Fueled by his religious beliefs, J.H. Kellogg invented an entirely new food segment. If you’ve eaten breakfast cereal, you know…
-
Would You Eat Food Made From Plastic?
How scientists are transforming plastic waste into food-safe ingredients I don’t think I need to explain to you that we…
-
Dutch Pancakes Explained by an American Food Scientist
The first time I visited a pannenkoeken huis (pancake house) in the Netherlands, I was surprised by the food on…