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.

Are you really getting what you paid for? Discover how food fraud is more common than you think, with experts estimating that up to 7% of food in America may be sold as something it isn't. From honey mixed with corn syrup to low-grade fish eggs passed off as sturgeon caviar, learn how new food forensics techniques are being developed to uncover the deception. Plus, find out how decades of nuclear testing make it easier for scientists to tell with precision a wine's vintage, a serious issue for collectors of fine wines.

Tardigrades, also known as water bears, can survive extreme environments by entering a state of suspended animation and revitalizing decades later, and a UCLA chemist used this mechanism to develop a polymer called pTrMA that stabilizes drugs at high temperatures and over extended periods. This innovation could improve drug access, reduce waste, and save lives.

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.

Scientists have developed a simple and low-cost method to break down almost a dozen types of "forever chemicals" known as PFAS, which have contaminated virtually every drop of water on the planet and are associated with certain cancers and thyroid diseases. By using a chemical guillotine and common solvents and reagents, they severed the molecular bonds in PFAS, gradually nibbling away at the molecule until it was gone, leaving behind only safe byproducts. This breakthrough could eventually make it easier for water treatment plants to remove PFAS from drinking water.

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.

Did you know that the inventor behind Tang Flavor Crystals, Pop Rocks, and Cool Whip was the same person? William A. Mitchell was a Midwestern farm boy turned chemist who revolutionized midcentury America's love affair with convenience foods. His inventions kept soldiers fed during World War II and even made it to space! While some of his creations fell out of favor, his legacy lives on. Explore Mitchell's fascinating journey and innovative creations that shaped American food culture.

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!

Did you know that some of the best inventions come from moments of curiosity and experimentation? Take the story of Frank Epperson, who, at just eleven years old, accidentally invented the popsicle. By mixing a sugary soda powder with water and leaving it out overnight, he discovered a frozen treat that he shared with his friends and eventually turned into a business. This story highlights the importance of trying new things and being open to unexpected outcomes. It also shows how one small idea can turn into something big. By exploring academic topics, you too can discover new ideas and create something meaningful. Learning to think creatively and take risks can benefit you both intellectually and practically. Who knows, you might even invent the next popsicle!

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.

Does decanting wine really improve its taste or is it just a wine snob's affectation? Experts disagree on whether decanting makes a perceptible difference, but agree on one clear benefit. Discover the controversy behind decanting and decide for yourself whether it's worth it.

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.

Do you ever wonder why orange juice tastes so bad after brushing your teeth? It turns out that our taste buds, which are made up of taste receptor cells, are responsible for identifying different tastes like sweet, bitter, and savory. Toothpaste contains Sodium Lauryl Sulphate (SLS), which creates foam while brushing and temporarily gets rid of the molecules that block our bitter receptors. This makes the receptor much more sensitive to bitter flavors, causing that awful taste. However, taste isn't just affected by our receptors. Temperature, texture, and smell can change what we sense too. Learning about the science of taste can help you understand why some foods taste the way they do and how to enhance your dining experience. So, next time you have OJ after brushing, try plugging your nose or go for a coffee or Bloody Mary instead.

Did you know that a single strand of hair can reveal a person's age, gender, race, and even their geographical origin? It's true! And thanks to advancements in forensic science, hair analysis is becoming an increasingly powerful tool for solving crimes and identifying perpetrators. One of the most exciting innovations in hair analysis is the use of mitochondrial DNA. Unlike nuclear DNA, which is only present in a person's cells, mitochondrial DNA is found in hair shafts and can survive for hundreds of years. This means that even if a hair sample is old or degraded, forensic scientists can still extract DNA and use it to create a genetic profile of the individual it came from. But DNA isn't the only thing that hair can tell us. Chemical analysis of hair can also reveal a person's exposure to environmental toxins, drugs, and even nutritional deficiencies. This information can be used to build a profile of an individual's lifestyle and habits, and can be especially useful in cases of drug-related crimes. Hair analysis has also been used to solve historical mysteries, such as the identity of the "Elephant Man," Joseph Merrick. By analyzing strands of Merrick's hair, scientists were able to determine that he suffered from a rare genetic disorder known as Proteus syndrome. One of the pioneers of hair analysis is Dr. Victor B. Fuchs, who developed the technique for detecting lead poisoning in children in the 1970s. More recently, Dr. David Wong and his team at the University of California, Los Angeles, developed a saliva-based diagnostic tool that identifies early-stage cancers. Both Fuchs and Wong have made significant contributions to the field of hair analysis. So what are you waiting for? Dive into the fascinating world of forensic hair analysis and discover all the amazing things that a simple strand of hair can tell us about ourselves and the world around us!

Discover the fascinating history of the veggie burger, from its humble beginnings in a London basement to its current popularity, with over 7 million Americans now following a vegetarian diet. Meet the man behind the iconic VegeBurger and learn how his creation helped pave the way for a meatless future.

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.

Chemotherapy is a type of cancer treatment that uses drugs to kill rapidly dividing cancer cells in the body. The drugs are delivered through pills and injections and are toxic to all cells in the body, including healthy ones. However, cancer cells are more susceptible to the effects of chemotherapy because they multiply rapidly. Chemotherapy drugs can damage hair follicles, cells of the mouth, gastrointestinal lining, reproductive system, and bone marrow, which can cause side effects such as hair loss, fatigue, infertility, nausea, and vomiting. Despite these side effects, chemotherapy has greatly improved the outlook for many cancer patients. Advances in treatment have led to up to 95% survival rates for testicular cancer and 60% remission rates for acute myeloid leukemia. Researchers are still developing more precise interventions to target cancer cells while minimizing harm to healthy tissues. Learning about chemotherapy can help high school students understand the science behind cancer treatment and the importance of ongoing research to improve outcomes for patients.

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.

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.

Ketchup: The Condiment that Revolutionized American Food and Culture. Did you know that ketchup has a fascinating history and played a significant role in shaping American cuisine? From its origins in China as a fermented fish sauce to becoming America's favorite condiment, ketchup has come a long way. Discover how ketchup helped revolutionize the way food is grown, processed, and regulated, and how it has influenced food and cooking in the rest of the world. Explore the intriguing story of ketchup and its impact on American food culture.