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Frozen systems within the food industry rely strongly on the glass transition temperature (Tg‘) in order to maintain their quality in fresh-like conditions and expand storage life. In this post,
Communicating your research among other scientists working in the same field and receiving good feedback in the form of an award is one of the best experiences I have ever
Would you imagine being able to determine where a vegetable has been harvested, if it is fraudulent, or even genetically modified by just analysing a tiny amount of it? The
Fiber Fueled is a bold new plant-based plan that challenges popular keto and paleo diets, from an award-winning gastroenterologist.
EFSA has updated its safety assessment of the food additive titanium dioxide (E-171), following a request by the European Commission in March 2020. The updated evaluation revises the outcome of
When we think about milk, it’s difficult not to imagine a bowl of cereals or a simple glass of milk. However, have you ever wondered how many foods do also
Who would argue that tea is not good for your health? Tea is, in fact, reported as the oldest medicine in history. Well, there’s something similar that’s even better, kombucha! Join
Well, I don’t have a baby! Fine, but I’ll stop you there, dear reader, since furan is a cause of concern for everybody, and not only babies. Although a vital
“Science and Cooking: Physics Meets Food” will make you realize that you’ve been a scientist for a long time. In case you do not know, I am referring to the
Can you imagine a technology capable of disinfecting surfaces, packaging, food contact surfaces or even food itself? Well, stop imaging. Cold plasma exists, is innovative, and offers some interesting benefits
I am a Food Science PhD candidate wishing to communicate my knowledge in this field through this blog and my social media.