Retaining flavor while removing caffeine − a chemist explains the chemistry behind decaf coffee
For many people, the aroma of freshly brewed coffee is the start of a great…
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Innovation, Cultivation, and a Ruff Patch
Whenever I head to the pet food store, I’m simultaneously overwhelmed by the sheer amount…
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Can You Really Freeze Kimchi?
Kimchi is a traditional Korean food made from various vegetables, usually cabbage. Its unique taste…
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The Rise of Alternative Meat – The Pipettepen
Alternative meats are here to stay! Can they satisfy our demand for more meat, save…
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The Future of Meat Has Arrived – Exploring the Philosophy of Food and Wine
This is a big deal. Chicken bites are made from meat grown in a laboratory.…
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Lecture Series on “Global and National Perspectives on Food System and Human Nutrition” from May 18 to 20, 2022
16MayMay 16, 2022 In celebration of UPLB…
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Cow’s milk allergy or lactose intolerance?
Food Science Notes Cow’s milk allergy or lactose intolerance? When we think about milk, it’s…
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Fish Scarcity & Canola Crops
Tonle Sap Lake in the heart of Cambodia is the largest freshwater lake in Southeast…
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Nestle Kumamoto Kumamon Tea KitKat
Food Science Japan: Nestle Kumamoto Kumamon Tea KitKat Nestle Kumamoto Kumamon Tea KitKat Nestle is…
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Why we want an alternative protein revolution: An Interview with Nathan Ahlgrim at GFI (Part 1)
Why we want an alternative protein revolution: An Interview with Nathan Ahlgrim at GFI (Part…