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

Stop there food curious

Enter your email address if you would like to follow this blog and receive notifications of new posts by email.

Cold plasma food processing

Meet the cold plasma technology

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

Read More »
Dinner With Darwin

Dinner with Darwin

Who would refuse a dinner proposition like this? In Dinner with Darwin, researcher Jonathan Silvertown details the relationships between humans, our nutrition, and our environment through the lens of evolution. Dinner

Read More »
Book insects as food and feed

Insects as food and feed

If you are addicted to steak and processed meats in the XXI century, you probably have been told that red meat is not as healthy as other protein-rich food items would

Read More »
Viscous material flowing

Does viscosity always work the same?

A proper milkshake, yoghurt, or fruit juice are simple instances of mass-produced food items that rely heavily on their viscosities to meet consumer expectations. For example, who would like liquified

Read More »

Pedro Rivero

(BSc, PhD)


I am a Food Science PhD candidate wishing to communicate my knowledge in this field through this blog and my social media.

Most read
Shop here my book. English version is on the way!

This website uses cookies to ensure you get the best experience on our website.