A space for those who care about the science behind their food.

Learn how glass transition temperature is a key factor in frozen foods

Glass transition temperature of food

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, we will learn how this value is key to food scientists and how it allows the identification of the stability of food quality during processing […]

How IFST just helped me boost my research?

Pedro's talk at EPNOE

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 felt. It is surely not an easy thing, but certainly it makes you feel like you are doing progress and that an academic career is […]

What is 1H-NMR and how cool is it for the food sector?

NMR in the food industry

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 truth is that, you actually can! Nuclear magnetic resonance (NMR) is the way. In this article we will discuss how this physical phenomenon operates, and […]

Fiber Fueled

Ads·Shop fiber fueled the plant based gut health program for losing weight restoring your health and optimizing your microbiome

Fiber Fueled is a bold new plant-based plan that challenges popular keto and paleo diets, from an award-winning gastroenterologist.

What is titanium dioxide and why has it been re-evaluated?

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 EFSA’s previous assessment published in 2016, which highlighted the need for more research to fill data gaps. Prof Maged Younes, Chair of EFSA’s expert Panel […]

Cow’s milk allergy or lactose intolerance?

mill consumption during infancy

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 contain it? Milk and/or its components are widely spread across all kinds of foods. 

What is kombucha and why is it good for your gut


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 me in this blog post to discover what is it, how is produced, and why is reported to be good for your gut.

What is furan and why is it in baby foods?

Furan in baby foods

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 hazard to infants and babies, furan is still a toxic and carcinogenic compound to humans!

Science and cooking: physics meets food

Book Science and Cooking

“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 art of cooking, which is indeed based on basic physics laws.

Meet the cold plasma technology

Cold plasma food processing

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 for the food sector.

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