Deep-fried turkeys are delicious, but making one can be dangerous. The scientific reason for fiery Thanksgiving mishaps? A difference in the densities of ice, water and oil.
L’expertise universitaire, l’exigence journalistique
Articles sur Food science
Affichage de 21 à 40 de 62 articles
Scientists are looking for safe new ways to prevent ice from damaging food in frozen storage, which costs consumers billions of dollars a year in wasted food.
Appearance, texture and flavour are the three main challenges food scientists face when developing a convincing plant-based meat.
Plant-based diets can be healthy but ingredients matter. Heavily processed meat substitutes can be high in saturated fats and sodium.
A new study shows high-fibre brown rice also contains more arsenic than white rice – so which is better for you?
Yeast is a single-celled organism that’s everywhere around us. Understanding how yeast works can help you make better bread and appreciate this old friend of humanity.
When the holes – also called ‘eyes’ – don’t appear in a batch, cheesemakers say the cheese is ‘blind.’
All food is processed – and that’s a good thing.
Pizza might seem like a simple food, but it’s uniquely equipped to excite our brains and thrill our taste buds.
Nanoparticles are extremely tiny particles, with external dimensions smaller than 100 nanometres (0.0001 of a millimetre). Here’s what we know about nanotechnology in food.
The chemical formula behind your tears.
Processed foods often contain additives with intimidating chemical names or numbers. But many of these are derived from or based on chemicals that are found in nature.
Is it best to chop your salad vegies? What’s good in theory doesn’t always make much difference in practice, as the science tells us.
Science shows us that food tastes different depending on the circumstances in which you eat it.
Is there an art - or a science - to figuring out what stories will soar from the lab to the front page?
3D printed food is already here, but not everyone is convinced it looks edible.
Congress is considering new legislation to unify and clarify what all those “use by,” “sell by,” “best by” dates on foods really mean. Here’s the (limited) science behind how those dates get set.
Tastier salt, packaging that alerts you to food that has gone off and fish oil that tastes better – nanoparticles have lots of potential.
Should you double-dip? A food scientist explains what’s lurking in the depths of your salsa.
A food scientist explains the nitty gritty of the five-second rule.
Les contributeurs les plus fréquents
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Lecturer, Southern Cross University
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Professor of Community Health and Wellbeing, The University of Queensland
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Adjunct Senior Lecturer, Nutrition, Dietetics & Food Innovation - School of Health Sciences, UNSW Sydney
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Professor of Chemistry, Clemson University
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Professor of Food Science and Technology, The Ohio State University
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Associate Professor of Chemistry, University of Richmond
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Lead for Evidence-Based Medicine and Nutrition, Aston Medical School, Aston University
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Professor of Medicine, Monash University
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Associate Professor of Hospitality Management, Colorado State University
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Professor of Food Science, Clemson University
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Research Associate, Centre for Culinary Innovation, Northern Alberta Institute of Technology
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Senior Lecturer in Chemistry, University of Birmingham
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Lecturer, William Angliss Institute
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Professor of Experimental Psychology and Lecturer, University of Oxford
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Professor of Food Policy, City, University of London
