Dr. Kent Kirshenbaum received his PhD in Pharmaceutical Chemistry at UCSF, is an NSF Career Award recipient, and is currently a professor of Chemistry at NYU. His research focuses on the creation of new peptide-based macromolecules that can be used as research tools or therapeutic strategies. In 2012, he filed a patent for a foaming agent which acts […]
About Grant Alkin
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Entries by Grant Alkin
The 2016 UCLA Science & Food public lecture series is here! General admission tickets are available for $25 from the UCLA Central Ticket Office (CTO) . Tickets can be purchased from the UCLA CTO over the phone or in person and will not include additional fees or surcharges. The UCLA CTO is located on-campus and […]
When most of us think of space food, what comes to mind are probably those silver packets of freeze-dried ice cream you find in science center gift shops. Surprisingly, freeze-dried ice cream only made it to space once, on the Apollo 7 mission in 1968 . Although at one time this may have resembled what […]
The UN has declared 2016 as the year of pulses and chef Michael Smith has stated that pulses will be the food trend this year. However, many North Americans, as traditional meat lovers, may not be familiar with pulses, which are grain legumes such as kidney beans, mung beans, and chickpeas. As part of an effort to […]
The 68th United Nations General Assembly has declared 2016 the International Year of Pulses.  Pulses – that throbbing sensation of your carotid artery after a workout or during a first date, right? Nope. The UN suggests we celebrate the pulses that are leguminous crops harvested solely for their dry seeds. All lentils, and all […]
Heavy metals, such as cadmium, lead, and mercury, leach into our food supply through the air and water; these undesirable additives come from industrial processes such as mining, smelting, battery manufacture, electroplating, and pesticide production. Cadmium and lead are the chief contaminants of rice, wheat, and foods containing these cereals . Mercury is often found […]
Good news for strawberry & walnut lovers! Researchers at UC Davis and the University of Florida are studying the strawberry genome in order to breed a strawberry that has both shelf life and that fresh-off-the-vine sweetness. At the University of Scranton, Joe Vinson, Ph.D., analyzed nine different types of nuts for antioxidant levels, and walnuts came […]
Ernest Miller, a pro at food preservation, was once the Executive Chef at Farmer’s Kitchen in Hollywood. In 2011, he relaunched the Los Angeles County Master Food Preserver program, where he was the lead instructor. Nowadays, Miller reigns as founder, chef, instructor, and historian of Rancho La Merced Provisions LLC., which provides “food and classes that reflect the rich […]
While traditional oranges are available at your local supermarket all year long, the best time to enjoy the juicy, crimson flesh of blood oranges is during these winter months. So while you venture out for some delicious blood oranges, consider these fascinating tidbits. How do they get their characteristic color? How are they different from […]
In Northeast India resides one of the world’s hottest pepper, the Bhut Jolokia. It’s so hot, the only word to describe its effect on the digestive tract is: excruciating. For a burn closer to home, find out what makes Sriracha stand out from other Southeast Asian sauces.