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Pursuing a Graduate Degree in Food Science for Non-Food Science Students: Part One

Pursuing a Graduate Degree in Food Science for Non-Food Science Students: Part One

By Karin Cho Part One: Learning about Food Science Careers In my high school, a lot of emphasis was placed on getting into college, and not as much on what you wanted to do after college graduation. The common message in high school was, “if you study hard now, you will succeed in college.” College was portrayed as “the finish line”. Instead of having a confusing application process for college, it was easily understood because all the application materials were located on one platform for most universities in the United States. After high school, I finally succeeded into getting into

Cellular Aquaculture 101: An Interview with Lauran Madden

Cellular Aquaculture 101: An Interview with Lauran Madden

By: Ming Yin Kwong Body Hi Lauran! It is a pleasure to meet you. Can you please introduce yourself? L: My name is Lauran Madden and I am the Director of Research & Product Development at BlueNalu. My educational background is in Chemical Engineering, where I obtained a B.Sc. from Cornell University and a Ph.D. in Bioengineering from University of Washington. I have spent the last 10+ years focusing on cell-based technologies and 3D platforms to generate tissues from cells. At BlueNalu, we harness cell technologies and apply them to create sustainable solutions for seafood products. I am

The Food Science Behind Juicing and How to Get Started

The Food Science Behind Juicing and How to Get Started

By: Eileen Foerster With all the latest diet trends on the market, it’s hard to know if we should be giving the keto diet a try or going on a week-long juice cleanse. The short answer to all these questions usually boils down to: if this diet can’t be implemented as a permanent lifestyle change that’s enjoyable, then it’s probably not worth it to jump from trend to trend. However, I am personally a big fan of juices, especially the fresh ones they make in smoothie bars, but never would I think to replace an 8 oz. juice for

Culturing Koji at Home

Culturing Koji at Home

By: Karin Cho Koji is a beloved fungus in Japanese cuisine because of its role in producing sake, miso, soy sauce, rice vinegar, and many more umami-packed ingredients. Koji belongs to the Aspergillus genus, but unlike some of its toxic cousins, Koji does not produce aflatoxin, making it safe to consume (3). Recently, many chefs have experimented with using koji in novel ways, such as the koji-encrusted pork by Chef Jeremy Umansky of Larder: A Curated Delicatessen & Bakery. Traditionally, koji is used primarily to ferment grains and soybeans, but curious chefs have shown that these fungi can boost the

Bleached vs Unbleached Flour: What’s the Difference and Which Should You Be Baking With?

Bleached vs Unbleached Flour: What’s the Difference and Which Should You Be Baking With?

By Abbey Thiel  When shopping for flour, many of us grab the bleached bag without a second thought. It’s what our mother always bought. It’s bright white. It’s what we’re used to working with. But, if you paused for just a moment, you would notice a small section of unbleached flour on the same shelves. Which makes you wonder, have you been buying the wrong flour all your life? Why is flour bleached? As you may have guessed, bleaching is the process of turning flour that intense white color. Similar to what bleach does to your clothes.

How to get started as a student in SHIFT20

How to get started as a student in SHIFT20

By: Marta Albiol Tapia Is this your first online conference and you are feeling a little lost? Are you a student wanting to support and meet other students in this virtual event? Here are five tips to get started as a student in SHIFT20! Image by ijmaki from Pixabay Support Students by Attending the Grad Student Oral Competition for your Division (find them under the ‘Social Events’ tab!) Competition Events include Speed Networking and/or Virtual Socials. Monday Competitions and Socials Refrigerated & Frozen Foods, Foodservice and Product Development Divisions Joint Social: Mon July 13th

How Online Conferences Have Changed Things for the Better

How Online Conferences Have Changed Things for the Better

By: Abbie Sommer Academia and industry have both been challenged to change the way we do things in the wake of the Covid-19 pandemic. Many of our conferences were canceled and a portion were moved online. While we don’t get to travel to another city and network with our colleagues as readily, there have been many unforeseen benefits of having conferences online. You save money A barrier to inclusion in conferences has always been travel expenses. Conference fees, flights, and hotel rooms often do not come cheap. Often students and faculty have to be presenting in some

The Science Behind Chocolate

The Science Behind Chocolate

By Abbey Thiel  It’s no secret that chocolate is one of the most delectable foods in the world. What most of us don’t know, is that this sweet treat starts out as a bean so bitter it is essentially inedible. To become the chocolate we know and love, these beans will travel hundreds of miles and will need to go through several transformations. Let me take you back to where all the magic begins. We start with the cacao tree, aptly named Theobroma cacao, by the famous botanist Carl

Mycoprotein: A Meat Alternative for Vegetarians

Mycoprotein: A Meat Alternative for Vegetarians

By: Tam Nguyen Alternative sources of proteins are gaining attention for their balanced nutrition, especially among vegans and vegetarians. Proteins are fundamental for our body to function properly, such as to build muscle and drive metabolic activities. When ingested, dietary proteins are broken down into amino acids. Among the amino acids, there are nine that our body cannot synthesize and therefore we must ingest them in our diet. These are known as essential amino acids. So how do vegans, vegetarians, and other non-meat eating individuals get enough protein in their diet? The answer could be mycoprotein – a meat

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