Have you ever wondered why an avocado turns brown after just a few hours after it’s sliced open? Or if coffee can be good for more than just giving you a morning jolt?
The faculty of Chapman University’s graduate Food Science program have the answers to these questions and many more food-related conundrums.
The program was established over 30 years ago at the request of executives in the local food industry who needed qualified people to work for them. There are close to 2,000 food companies in the region, said program Director Anuradha Prakash.
The program focuses on chemistry, microbiology and processing to teach students how to make and process high-quality food that is safe and affordable for the public, Prakash said.read more
Why do people eat mashed potatoes on Thanksgiving Day but not mashed paper towels? That’s not such an odd question from a chemistry standpoint because potato and paper are almost as similar as two peas in a pod in terms of the carbohydrates they contain.
For the answer to that and other topics that could spark dinnertime conversation on Thursday, the American Chemical Society (ACS) is offering an addition to the holiday menu: A special video on the chemistry of Thanksgiving.read more
FAYETTEVILLE, Ark. — Department of Food Science professor Ya-Jane Wang and food processing specialist Steve Seideman from the Dale Bumpers College of Agricultural, Food and Life Sciences at the University of Arkansas recently attended a “Real World Wednesday” at the Springdale School of Innovation.
The Springdale School of Innovation is a technology-based STEM (science, technology, engineering and math) school. “Real World Wednesday” introduces students to various careers through visits by guest speakers.read more
Our client is a manufacturer of well-known and loved baked goods. They currently have an opening for a Sr.Scientist/Scientist at their location in the Midwest.read more
Our client is a privately owned, fast-growing food manufacturer. They have 40 years’ experience making premium-quality, branded and private-label condiments. They currently have a new opportunity for a Regional Manager at their location in the Southeast.read more
Professor Yoon Jung-han has been selected as the first Daesang Hallym Food Science Award recipient according to an announcement Monday from Daesang, Korea’s leading food company.
Yoon, a professor at the Chuncheon-based Hallym University’s Department of Food Science and Nutrition, received a 20 million won prize for her research on the correlation between obesity and cancer.
She has been conducting extensive studies to discover foods that help prevent obesity, various inflammations and cancers in humans.read more
Chef and food writer Kenji Lopez-Alt recently paid a visit to old stomping grounds: the Boston area, home to his alma mater, MIT.
He helped prepare one dinner at Roxy’s Grilled Cheese, a small, hip sandwich shop in the Allston neighborhood, to share a recipe from his new book The Food Lab: Better Home Cooking Through Science.
The dinner featured a double-brined, Korean-inspired fried chicken sandwich. The Roxy cooks spent three days making it, closely following Lopez-Alt’s methods for maximizing surface area in the breading and maintaining moisture in the chicken.read more
Our latest Freakonomics Radio episode is called “Food + Science = Victory!” (You can subscribe to the podcast at iTunesor elsewhere, get the RSS feed, or listen via the media player above.)
On the menu: A kitchen wizard and a nutrition detective talk about the perfect hamburger, getting the most out of garlic, and why you should use vodka in just about everything.read more
There’s a perfect reason why you’re having those late-night pizza cravings. A new study published in the journal Plos One revealed that pizza, along with 34 other types of food, were created and designed to appeal to certain centers in the brain that makes food addictive.
The study experimented with 120 undergraduate college students and surveyed 400 participants, according to Yahoo. The students were shown the Yale Food Addiction Scale (YFAS) in the first part of the study to identify which foods they can and cannot resist.read more