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 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.

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.

Ancient Egyptian tombs reveal pots of honey, thousands of years old and still preserved. What makes honey such a special food? The answer lies in its chemical makeup and the alchemy of bees. Honey's longevity and acidic properties lend it medicinal qualities, making it a natural bandage and a barrier against infection for wounds. Discover the magic of honey and its perfect balance of hygroscopic and antimicrobial properties.

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.

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.

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!

Did you know that low concentrations of chloride can produce a sweet taste sensation? Scientists from Okayama University in Japan have discovered a new mechanism for detecting chloride ions in taste buds, shedding light on how we perceive taste. Using mice models and structural biology methods, they found that chloride ions activate sweet receptors, similar to other taste substances. This study could lead to a better understanding of taste perception in organisms.

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.

Did you know that bioreactor technology is revolutionizing the way we grow nutritious plants? Bioreactors are closed systems that use microorganisms, plant cells, or animal cells to produce a wide range of products, including food, drugs, and biofuels. With bioreactors, we can grow plants in a controlled environment, without the use of pesticides or fertilizers, and harvest them year-round. One of the most exciting applications of bioreactor technology is the cultivation of superfoods. These are foods that are nutrient-dense and have a host of health benefits, such as kale, spinach, and broccoli. By growing these plants in bioreactors, we can increase their nutritional content and make them more widely available. One example of this is how researchers at Flinders University's Centre for Marine Bioproducts Development are using bioreactors to cultivate marine microalgae, which can be turned via advanced cultivation strategies into various proteins. Cultivating microalgae is more eco-friendly than rearing animals, and may be a way to reduce the need for meat proteins, thus helping to save the environment. Another example is the use of plant cell cultures in bioreactors to produce plant-based meat alternatives. Mark Post, a pharmacologist and professor at Maastricht University in the Netherlands, has developed a process for growing "cultured meat", where animal cells are cultivated in vitro. This technology could revolutionize the meat industry, reducing the environmental impact of animal agriculture and improving animal welfare. But bioreactor technology isn't just for growing food. It's also being used to produce drugs, such as insulin, and to clean up pollution. In fact, another crucial form of bioreactor technology is bioremediation, which is the use of microorganisms to break down environmental contaminants. The future of bioreactor technology is exciting! Aside from its current uses, ongoing research probes at the possibility of bioreactors being used in cell therapy - growing healthy cells to replace diseased or damaged ones in patients. The possibilities are vast, so let's go ahead and dive into the exciting world of bioreactor technology!

Pesticides not targeted at flowers may pose a hidden threat to pollinators, according to new research from Trinity and DCU. The study, the first of its kind in Ireland, found residues of several pesticides in the nectar and pollen of both crop and wild plants, with some chemicals lingering for years after application. The findings have implications for the health of bees and other pollinators, as well as for ecosystem function, crop production, and human health.

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.

The discovery of the structure of DNA is one of the most important scientific achievements in human history. While Watson and Crick are often credited with this breakthrough, Rosalind Franklin's scientific contributions have been vastly underplayed. Franklin faced sexism and isolation from her colleagues, but she kept working and obtained Photo 51, the most famous x-ray image of DNA. Her calculations led her to the same conclusion as Watson and Crick, but her manuscript was published last, making it look like her experiments just confirmed their breakthrough instead of inspiring it. Franklin's work revolutionized medicine, biology, and agriculture. Learning about her story will not only provide insight into the history of science but also inspire students to pursue their passions regardless of societal barriers.

Understanding the science behind the changing colors of leaves in the fall is not only fascinating but also important for our understanding of the natural world around us. The process is triggered by less daylight, causing the old chlorophyll to disappear and yellow and orange pigments to become visible. The intensity of the colors is connected to temperature, and the drier autumn weather triggers a hormone telling the tree to drop its leaves. Evergreens have a waxy coating and contain a chemical like anti-freeze to survive the winter. By learning about these concepts, students can gain a deeper appreciation for the natural world and develop critical thinking skills. Additionally, understanding the science behind fall leaves can inspire students to explore other scientific topics and engage in self-directed projects.

Do you find the microscopic world fascinating? Are you interested in exploring the hidden world of microorganisms? If so, a career in microbiology might be just what you're looking for! Microbiology is the study of living organisms that are too small to be seen with the naked eye, such as bacteria, viruses, fungi, and parasites. As a microbiologist, you'll have the opportunity to explore the fascinating world of microorganisms and make important contributions to fields like medicine, agriculture, and environmental science. One of the most appealing aspects of a career in microbiology is the potential to make a real difference in the world. For example, microbiologists play a critical role in developing vaccines and treatments for infectious diseases like COVID-19. They also work to develop new agricultural techniques that can improve crop yields and reduce the use of harmful pesticides. As a microbiologist, your duties might include conducting research, analyzing data, and developing new techniques for studying microorganisms. You might also specialize in a particular area of microbiology, such as medical microbiology, environmental microbiology, or industrial microbiology. To become a microbiologist, you'll typically need a bachelor's degree in microbiology, biology, or a related field. Some popular undergraduate programs and majors include microbiology, biochemistry, and molecular biology. In addition to a strong academic background, there are several personal attributes that can be helpful in a career in microbiology. These include a strong attention to detail, excellent problem-solving skills, and the ability to work well in a team. Job prospects for microbiologists are generally strong, with opportunities available in both the public and private sectors. Some notable potential employers include the Centers for Disease Control and Prevention (CDC), the National Institutes of Health (NIH), and pharmaceutical companies like Pfizer and Johnson & Johnson. So if you're interested in exploring the fascinating world of microorganisms and making a real difference in the world, a career in microbiology might be the perfect fit for you!

How do we grow seedless fruit? Discover the fascinating history and science behind hybridization and grafting, and the latest genetic research that could lead to new seedless varieties. From Navel oranges to mutant sugar apples, explore the world of fruit breeding.

Have you ever wondered how we know how old something is? For trees, we count the rings, and for people, we ask for their birth certificate. But what about fossils? Well, fossils have their own internal clock, and scientists can read it by looking at the ratio of two different types of carbon atoms. Carbon dating works for fossils up to about 60,000 years old, and by measuring the ratio of carbon 14 to carbon 12, we can determine how many thousands of years have passed since the animal died. Learning about carbon dating and other scientific methods can help us better understand the world around us and our place in it. So, why not explore this fascinating topic further and discover the secrets that fossils can reveal?

Cells are the fundamental units of life, driven by the forces of the universe, and are impossible machines. They are biological robots that follow their programming, which has evolved over billions of years. Your cells are mostly filled with water molecules and proteins, which are the dead things that make life happen. Cells speak the language of life, which is made up of proteins that are formed from amino acids. Amino acids are the alphabet of the language of life, and proteins are the words that form sentences called biological pathways. The language of life is complex, and mindless cells speak it through DNA, which contains instructions, genes, and building manuals for all the proteins your cells need to function. Understanding the language of life can help you appreciate the amazing complexity of cells and their role in keeping you alive.