Archive of ‘Science of Food’ category

A little dose of food science

dose makes a poison

Our bodies are full of chemicals–mostly Carbon, but a heck of a lot of di-hydrogen monoxide. Chemicals make up who we are. Serotonin, for example, makes us happy! Chemicals have a variety of uses in our day to day lives. Chemicals such as citric acid and sodium bicarbonate help to preserve our food! (more…)

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Meet Our Resident Food Scientist: Lex Minniti

In a brief Q&A, our expert Lex (L) shares with Sam (S) the importance of understanding food science:
S: Hello Lex! Let’s get started on introducing what kind of content you’ll be bringing to our blog.
L: Let’s do it!
S: So when someone says they’re a food scientist, I (and probably a few others) picture someone in a lab coat inspecting tiny hamburgers under a microscope. To the layperson, such as myself, what does a food scientist do?
L: Food scientists can be divided into 3 groups within the industry (while academia is fancy and awesome in their own categories): raw material developers, product developers, quality/ safety control. Raw material developers begin their process immediately after the farmers grow their crops; sometimes consumers consume crops right away like fresh fruits and vegetables. Or raw material scientists  may take crops and create a new ingredient with them such as sweeteners, flours, emulsifiers–which are found on your ingredient label. Next phase calls into product developer–where I reside–PD takes the raw materials and creates the product you buy on the shelf such as frozen vegetable medleys, packaged cake mixes, candy or salad dressing. Imagine tinkering around in your kitchen but  with massive equipment all the while keeping track of the chemistry of your ingredients to ensure shelf stability! Next once the product is ready for sale; quality and safety developers ensure the product adheres to regulatory standards, delivers consistent product throughout manufacturing and keep production facilities up to code and food safe! Academia strives for long term research in food pathology, food processing techniques, and food chemistry mechanisms.


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Flora: Your tummy’s fingerprint


Just like how you’re fantastically shaped on the outside, your tummy is just the same! Everyone’s dietary needs, cravings and preferences vary for you and your lifestyle. Your digestive track breaks down food into usable compounds using your gut flora (different types of micro organisms). Flora is like your fingerprint; true and identical to only you! Therefore foodsthat may work for your best friend, may not work for you. (more…)

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