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Nutrition specialist Dr. Dena Herman introduced UCLA students to the molecules of food and nutrition as part of our 2013 Science and Food course. We learned all about essential nutrients, were introduced to the exciting new world of phytonutrients, and even got to make smoothies! Check out the highlights: About the author: Vince C Reyes […]
If you’ve ever wondered what 200 Calories look like on a plate, wiseGEEK has just the photo gallery for you! Meanwhile, scientists create a healthier chocolate by replacing fat with fruit juice.
Dena Herman, RD, PhD, MPH, is an Adjunct Assistant Professor in the Department of Community Health Sciences at the UCLA Fielding School of Public Health. Her research has focused on improving dietary quality among low-income populations, as well as the development of interventions to reduce childhood obesity. What hooked you on science? On food? My […]
Rachel Dutton is a Bauer fellow at Harvard University where she uses cheese to study microbial ecosystems. She has collaborated with chefs David Chang and Dan Felder of Momofuku, and her research has been featured in Lucky Peach Magazine, The Boston Globe, NPR, The New York Times, and on the PBS TV series Mind of […]
With all this talk of Human Cheese, we’re thinking—and reading!—a lot about the microorganisms in cheese and in our bodies. In this week’s round-up, researchers discover “secondary flora” that contribute to Stilton’s unique smell, and Michael Pollan investigates our symbiotic relationship with the microbes within us.
Have you ever been offered a fancy cheese that smelled more like a used gym sock than something edible? Odor artist Sissel Tolaas and researcher Christina Agapakis took this idea and ran with it, with their project Synthetic Aesthetics. The duo used bacteria isolated from human hands, feet, noses, and armpits to generate cheese! Many […]
A science and food geek, Jeff Potter is the author of Cooking for Geeks: Real Science, Great Hacks, and Good Food, which the Washington Post called “one of the most useful books on understanding cooking.” He can be seen on TV engineering the world’s largest donut and is currently obsessed with the science of beverages. Check out more of […]
Rutgers Professors Rick Ludescher and Mukund Karwe explain the basic chemical principles of emulsions and introduce food engineering techniques like extrusion and high-pressure processing. If you’ll be on the East Coast this fall, be sure to check out Rutgers’ crash courses in food science and food safety.
Continuing our Science of Pie adventure, we’ve invited Elsbeth Sites of Team Chia to share her pie science project, which examines the use of a very unconventional thickener to tune the viscosity of pie filling. Elsbeth is an undergraduate student of physiological sciences at UCLA who is passionate about food and writing, especially writing about […]
On foraging for local ingredients in your college dormitory… Our Judge’s Favorite winner of the 2013 Science of Pie event showed how beer and vodka affect pie crust color and texture. But they weren’t the only students who experimented with alcohol in their pies. Two other teams—Team Super Rum and the Beam Team—also used alcohol […]