Do you ever wonder what goes into creating your favorite snacks or how your favorite restaurant creates their signature dishes? If you're passionate about food and curious about the science behind it, then studying Food Science at university could be the perfect fit for you! Food Science is a multidisciplinary field that combines chemistry, biology, nutrition, and engineering to study the physical, chemical, and biological properties of food. This field of study is all about understanding how food is processed, preserved, and packaged, as well as how it affects the human body. One of the most exciting aspects of Food Science is the potential for innovation and discovery. Researchers in this field are constantly working on new ways to improve the taste, texture, and nutritional value of food. For example, did you know that Food Scientists have developed plant-based meat alternatives that look, taste, and even "bleed" like real meat? Or that they've created edible packaging made from seaweed that could revolutionize the way we package and transport food? Some of the most influential figures in Food Science include Harold McGee, who wrote the seminal book "On Food and Cooking: The Science and Lore of the Kitchen," and Hervé This, who is credited with being one of the pioneers of Molecular Gastronomy. At the undergraduate level, typical majors and modules in Food Science include food chemistry, food microbiology, food engineering, and food safety. Students can also specialize in areas such as product development, sensory analysis, and food packaging. But what can you do with a degree in Food Science? The possibilities are endless! Graduates can go on to work in a variety of industries, including food and beverage manufacturing, food safety and regulation, and product development. Some notable employers in this field include Nestle, Kraft Heinz, and PepsiCo. If you're considering studying Food Science, it's important to have a strong foundation in science and math. Additionally, having a passion for food and an interest in sustainability and health can be helpful attributes to succeed in this field. So if you're ready to combine your love of food with your passion for science, then studying Food Science could be the perfect path for you!

Umami, the savory essence found in a variety of foods, was only recently recognized as the fifth fundamental human taste. Scientists have now discovered how glutamate, the chemical responsible for umami taste, activates nerves on the tongue and how inosinate and guanylate can enhance its flavor. Learn how this "Venus flytrap" mechanism works and why a good Japanese broth contains both seaweed and dried fish flakes. Discover the truth behind MSG and why it's not as bad as some may think.

Discover the scientist who uncovered the savory fifth taste, umami, and how it's related to the infamous MSG. Learn how umami has become a buzzword in the culinary world, inspiring chefs to create meaty flavors in meatless dishes.

Food is energy for the body, and the average number of calories in fat, protein, and carbohydrates is still used as an important marker for nutrition today. However, biologist Rob Dunn explains that there is no such thing as an average food or person. How many calories we extract from food depends on the biology of the species we are eating, how we cook and process our food, and even on the different bacterial communities in different people's guts. Standard calorie counts don't take any of these factors into consideration, resulting in numbers that are slightly inaccurate, at best, and sometimes rather misleading. Digestion turns out to be such a messy affair that we'll probably never have precise calorie counts for all the different foods we'd like to eat and prepare in so many different ways. However, learning about the biology of food and digestion can help us make better choices and understand our bodies better.

Ever heard of umami? It's the mystery taste that adds savouriness to your favorite foods and has been recognized as a basic taste along with sweet, sour, bitter, and salt. Join the Japanese chemist Kikunae Ikeda on his journey of isolating the key amino acid responsible for the taste and revolutionizing the food industry with his discovery.

Discover the science behind fried foods with a simple experiment that tests oil uptake, texture, and taste. Led by Fred Shih of the USDA, this team of professionals found surprising differences between beer-battered and water-based batters. Explore the world of food science and learn whether your future lies in the lab or at the bar.

Are you curious about how fertilized chicken eggs can be sexed without opening them? Researchers at the University of California, Davis and Sensit Ventures Inc. have developed a new method to sort eggs by sex based on the volatile organic chemicals emitted through the shell. By identifying the sex of an egg early in incubation, billions of male eggs could be humanely diverted to other uses, reducing waste and environmental impact. Check out the full article published in PLOS ONE to learn more about this innovative technology.

Wine has been around for thousands of years, and its popularity continues to grow around the world. But have you ever wondered how wine is made? From vine to bottle, the process of winemaking involves a complex series of chemical reactions and physical transformations. In this write-up, we'll explore the science behind winemaking and the key factors that influence wine quality. First, let's start with the grapes. The type of grape used and its ripeness level are crucial factors in determining the final flavor profile of the wine. During the fermentation process, yeast consumes the natural sugars in the grape juice and produces alcohol and carbon dioxide. This is where the bubbles in sparkling wines like champagne come from. The next step is aging, which can take place in oak barrels or stainless steel tanks. This is where the wine develops its characteristic flavor and aroma. Over time, the wine will go through chemical reactions that change its chemical composition, resulting in a smoother and more complex taste. Some of the key chemical compounds that contribute to the flavor of wine include tannins, which are responsible for the dry, astringent taste in red wine, and esters, which give wine its fruity aroma. Other important factors in winemaking include temperature, pH levels, and the use of additives such as sulfites. Leading academics in the field of wine science, such as Dr. Andrew Waterhouse of UC Davis and Dr. Linda Bisson of UC Davis, have contributed greatly to our understanding of the complex chemical processes involved in winemaking. Their research has helped in improving wine quality and consistency, as well as creating relevant regulations around wine production. The possibilities are endless when it comes to exploring the science of wine, so grab a bottle and get started!

Genetic modification is a fascinating and controversial topic that has been around for thousands of years. People have been selectively breeding plants and animals to create desirable traits, such as the transformation of the tropical grass Teosinte into the delicious corn we eat today. However, modern technology has allowed scientists to manipulate DNA with speed and precision, creating genetically modified foods that can resist pests or produce antifreeze proteins from fish. While some people are concerned about the safety of these foods, they have all been thoroughly tested. Learning about genetic modification can help us understand the science behind our food and the potential benefits and risks associated with it. It's an exciting area of study that can inspire us to think critically about the world around us and the impact of technology on our lives.

Learning about the chemistry of onions may not seem like the most exciting academic topic, but it can help you understand how things work in the world around you. When you chop an onion, you're changing its chemistry and releasing a gas that causes your eyes to water. You can slow down the onion's enzymes by storing it in the fridge or boiling it briefly, or you can wear goggles or sunglasses while cutting it. Scientists are even working on creating tear-free onions through genetic modification and traditional plant breeding. Learning about the chemistry of onions can help you appreciate the complexities of the natural world and give you practical skills for your everyday life.

Cotton, a seemingly simple and ubiquitous material, has a complex and fascinating biology that has allowed it to become one of the most versatile materials in the world. The intricate structure of cotton fibers allows them to be both strong and flexible, and their length and density determine the softness and durability of the fabric they produce. Learning about the biology of cotton can inspire students to explore the connections between science and everyday life, and to appreciate the complexity of seemingly simple materials. Understanding the growth of cotton fibers can also lead to practical benefits, such as optimizing growth conditions to produce stronger and more resilient cotton. By exploring the biology of cotton, students can gain a deeper understanding of the world around them and develop skills in critical thinking and problem-solving.

Your food preferences may be coded in your DNA. Discover how genetics and exposure shape our taste buds and why some people are supertasters. Learn how food likes and dislikes are influenced by nature and nurture. Explore the science of flavor perception and the role of TAS2R38 gene.

Have you ever wondered why some foods taste savory, rich, and satisfying? Well, the answer lies in the fifth taste sensation: Umami. The discovery of Umami, which means "pleasant savory taste" in Japanese, revolutionized the world of cooking and seasoning. Umami was first identified by the Japanese chemist Kikunae Ikeda in 1908. He identified the presence of glutamates in seaweed broth as the source of its savory flavor. Since then, the role of Umami in cooking has been widely recognized, and it has become a crucial ingredient in many dishes worldwide. Umami acts as a flavor enhancer, balancing the taste of sweet, sour, bitter, and salty in food. It's the secret behind the deliciousness of dishes like tomato sauce, Parmesan cheese, and soy sauce. Not only does it enhance the taste of food, but it also makes it more satisfying and filling, making it a crucial component of healthy and balanced meals. Leading academics in the field, such as George Charalambous and Gary Beauchamp, have conducted extensive research on the science of umami and its effects on the human palate. They have found that the combination of umami with other tastes can create a synergistic effect, increasing the overall pleasure of the meal.

What if you could grow your own fruit at home, filling the same space as a Nespresso machine, but with fresh berry cells that are impossible to cultivate using traditional means? That’s the question that Lauri Reuter and his colleagues at VTT Technical Research Centre of Finland are exploring with their innovative project: a "home bioreactor" that produces plant cell cultures that can be eaten in a delicious form. With the potential to grow highly nutritious plants that are currently impossible to cultivate for food, this project could expand the human diet and help promote good conservation practices.

Biomimicry is a fascinating and innovative concept that is changing the way we approach technology and sustainability. Janine Benyus takes readers on a journey through the natural world, where scientists and inventors are drawing inspiration from nature's most successful ideas to revolutionize our world. From creating materials to healing ourselves, Biomimicry shows how we can learn from the genius of the animal kingdom. This book is a must-read for anyone interested in the future of our planet and the exciting possibilities that lie ahead. Recommended for students of biology, engineering, and environmental studies, Biomimicry offers a fresh perspective on how we can learn from nature to solve some of the world's most pressing problems. Professionals in the fields of medicine, architecture, and technology will also find inspiration in the innovative ideas presented in this book. Additionally, anyone interested in sustainability, conservation, and the future of our planet will appreciate the creative solutions and exciting possibilities explored in Biomimicry. Overall, this book is a valuable resource for anyone looking to explore new and innovative approaches to problem-solving.

Are you fascinated by crime scenes, fingerprints, and DNA evidence? Do you have a passion for solving mysteries and bringing justice to victims? Then a career in Forensic Science might just be the perfect fit for you! Forensic Science is a field that involves the application of scientific methods and techniques to investigate crimes and analyze evidence. From analyzing bloodstains to identifying unknown substances, forensic scientists play a crucial role in the criminal justice system. One of the most appealing aspects of a career in Forensic Science is the opportunity to work on real-life cases and make a tangible impact on society. For example, forensic scientists can help to identify suspects, exonerate the innocent, and provide closure for victims' families. They work closely with law enforcement agencies, attorneys, and other professionals to ensure that justice is served. In terms of duties, forensic scientists may specialize in a particular area such as DNA analysis, ballistics, or toxicology. They may also work in related fields such as crime scene investigation or forensic psychology. Typical tasks may include collecting and analyzing evidence, writing reports, testifying in court, and collaborating with other experts in the field. To become a forensic scientist, you'll need to have a strong foundation in science and math. Many forensic scientists have bachelor's degrees in fields such as chemistry, biology, or forensic science. Some popular undergraduate programs include the Forensic Science program at George Mason University or the Criminal Justice program at John Jay College of Criminal Justice. In addition to academic qualifications, there are certain personal attributes that can be helpful in this field. Forensic scientists need to be detail-oriented, analytical, and able to work well under pressure. They also need to have excellent communication skills, as they may need to explain complex scientific concepts to non-experts. Job prospects in Forensic Science are generally strong, with opportunities available in both the public and private sectors. Some notable employers include the Federal Bureau of Investigation (FBI), the Drug Enforcement Administration (DEA), and private forensic laboratories such as Cellmark and DNA Diagnostics Center. Overall, a career in Forensic Science can be both challenging and rewarding. If you have a passion for science and a desire to make a difference in the world, then this may be the perfect career path for you!

Did you know that the oldest glue in the world is over 8,000 years old and comes from a cave near the Dead Sea? Ancient people used this glue, made from a mixture of animal bone and plant materials, to waterproof baskets and construct utensils. Today, we have enough types of tape and glue to build and repair almost anything. But have you ever wondered what gives glue and tape their stickiness? Adhesives can be made from synthetic molecules or natural proteins and carbohydrates. In order to work, glue and tape need both adhesive bonds and cohesive bonds. Glue is stronger than tape in terms of absolute strength of adhesive bonds, but no single adhesive works well in all circumstances. Engineers weigh similar factors all the time. Choosing the right glue to withstand the heat inside an engine is a matter of life and death. And though the strength of duct tape's adhesive bonds can't compete with those of epoxy glues, tape does have the advantage of instantaneous stickiness in an emergency. Learning about adhesives can help you understand how things are constructed and repaired, and can even save lives in certain situations.

Can a single cell's physical properties predict how tall a tree can grow? MIT Professor Ming Guo's research in cell mechanics reveals how a cell's physical form can influence the growth of an entire organism, including disease such as cancer. With his interdisciplinary work in physics, mechanical engineering, and cell biology, Guo aims to engineer materials for biomedical applications.

Are you interested in using your love for science and technology to make a real difference in people's lives? If so, a career in Biomedical Engineering might be the perfect fit for you! Biomedical Engineering is a field that combines biology, medicine, and engineering to design and create medical devices, equipment, and software that help improve the quality of life for patients. Biomedical Engineers are responsible for developing life-saving technologies such as artificial organs, prosthetic limbs, and medical imaging systems that help doctors diagnose and treat diseases. As a Biomedical Engineer, you'll have the opportunity to work on projects that directly impact people's health and wellbeing. For example, you could design a new type of pacemaker that helps regulate heartbeats, or create a prosthetic limb that allows someone to walk again. The possibilities are endless! Typical duties of a Biomedical Engineer include researching and developing medical products, designing and testing prototypes, overseeing the manufacturing process, and working with doctors and other healthcare professionals to ensure that products meet their needs. Biomedical Engineers can also specialize in areas such as tissue engineering, biomaterials, or medical imaging. To become a Biomedical Engineer, you'll need a strong background in math and science, as well as a degree in Biomedical Engineering or a related field such as Electrical Engineering, Mechanical Engineering, or Computer Science. Popular undergraduate programs and majors include Biomedical Engineering, Bioengineering, and Medical Engineering. Helpful personal attributes for a career in Biomedical Engineering include creativity, problem-solving skills, attention to detail, and a passion for helping others. Job prospects for Biomedical Engineers are excellent, with the field projected to grow much faster than the average for all occupations. Biomedical Engineers can work for a variety of employers, including medical device companies, hospitals, research labs, and government agencies. Some notable employers in the field include Medtronic, Johnson & Johnson, General Electric, and the National Institutes of Health. In summary, a career in Biomedical Engineering is an exciting and rewarding way to use your skills and knowledge to make a real difference in people's lives. If you're interested in combining your love for science and technology with a desire to help others, then Biomedical Engineering might be the perfect career for you!

Plants have been evolving for millions of years and have developed incredible adaptations to survive in their environments. One of the most impressive adaptations is drought resistance. In this write-up, we will explore the fascinating world of plant evolution and the incredible ways that plants have adapted to survive in dry environments. Did you know that there are plants that can survive without water for years? The cactus is one such plant that has developed unique adaptations to survive in the harsh desert environment. Its thick stems store water, and its shallow roots can quickly absorb moisture when it rains. The cactus also has small leaves that reduce water loss through transpiration and spines that provide shade to the stem, reducing water loss even further. Another interesting example of drought resistance in plants is the succulent. Succulents store water in their leaves, which become plump when water is available and shrink when water is scarce. They also have shallow roots that spread widely to quickly absorb moisture when it rains. Leading academics in the field of plant evolution and drought resistance have made significant contributions to our understanding of these adaptations. For example, Dr. Christine A. Beveridge has studied the molecular mechanisms behind drought resistance in plants and have identified genes that play a crucial role in this process. Her work has led to the development of drought-resistant crops, which have the potential to improve food security in dry regions. In conclusion, the world of plant evolution and drought resistance is full of fascinating facts, stories, and examples. By exploring this topic independently, students can deepen their understanding of the amazing adaptations that plants have developed over millions of years to survive in their environments.