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* About * Meet the Authors * Past Authors * Contact Us 19 January INTERVIEW WITH SHELBY SMITH, OWNER OF GYM-N-EAT CRICKETS By Karin Cho Shelby Smith is the owner of Gym-N-Eat Crickets, a business focused on delivering the highest quality cricket products as a sustainable, alternative protein source. She is one of the popular guest speakers for the Iowa chapter... Read More business, crickets, insects, start-up Interviews Leave a Comment 22 December TASTY FOOD SCIENCE FACTS FOR CHRISTMAS By Karin Cho (in conjunction with other SMF writers) Christmas is just around the corner, and for the last blog post of the year, some of the authors have shared a fun food science fact they learned, along... Read More cold plasma, fermentation, food science, fun facts, mushrooms, sorbitol, viruses Education & Experiments Leave a Comment 15 December HOW COVID-19 CHANGED THE WAY WE EAT By Cassandra Maya As another year of COVID holidays approaches, I find myself nostalgic. When I was in high school, we would crowd the outside of the local strip mall and take our weeks’ worth of change to... Read More alcohol, COVID-19, diet, emotional eating, fraud, grocery shopping, supply chain Food Trends Leave a Comment 01 December 5-SECOND RULE: CAN YOU EAT FOOD THAT HAS FALLEN ON THE FLOOR? By Hafida Mazoud You’ve probably heard of the “five-second rule”, which states that food dropped on the floor for less than five seconds can still be consumed. Many of us follow this rule without knowing whether it is... Read More bacteria, cross contamination, five-second rule, germs Education & Experiments Leave a Comment 17 November CANNABIS-BASED FOOD PRODUCTS FOR HEALTH PROMOTION? By Emanueli Backes Even though cannabis cultivation, sale, and recreational use are prohibited or restricted by most countries, it seems like it is everywhere (and that is because it is). In the current century, the legalized medicinal and... Read More cannabis, CBD, marijuana, THC Food Trends, Health & Nutrition Leave a Comment 10 November CLOSTRIDIUM BOTULINUM: FROM SAUSAGE-POISONING TO HOME-PROCESSING HAZARD By Allison Howell Clostridium botulinum might not compete with Salmonella or e. Coli for the most common cause of foodborne illness, but it might just be one of the deadliest. Botulism is most often caused by a toxin... Read More Clostridium botulinum, germination, home processing, home-canning, sausage, sporulation Food History & Tradition, Food Safety & Processing Leave a Comment 03 November DOES PINEAPPLE BELONG ON PIZZA? THE SCIENCE BEHIND FOOD PAIRINGS By Aishwarya Badiger They say food can bring people together; yet nothing divides a dinner table like the Hawaiian pizza. The origins of using pineapple as a pizza topping began in 1962 Canada when Sam Panopolous, a Greek... Read More flavor, food pairing, Hawaiian pizza, Taste Food Chemistry, Sensory & Consumer Science Leave a Comment 27 October THE BUZZ ON EDIBLE INSECTS By Cassandra Maya Insects have a bad reputation. Some sting, some ruin our foods, and some even emerge from the depths of the ground every 17 years to scream from the trees. So why are top scientists now... Read More edible insects, protein, sustainability Food History & Tradition, Food Trends Leave a Comment 20 October BRUNOST – A DELICIOUS VALORIZATION OF WHEY – PART 1 By Karin Cho As a volunteer at my university’s micro-creamery, I’ve helped make cheddar cheese and cheese curds. If you have made cheese from scratch, you know how little cheese is produced from a lot of milk. In... Read More Brunost, cheese, valorization, whey Food History & Tradition Leave a Comment 13 October ALBINO TEA, WHAT IS IT AND WHY IS IT SPECIAL? By Ming Yin Kwong When I ask you to imagine a tea field, what comes to your mind? For me, it has lush and green shrubs enveloped in morning cool mist, sitting against a green mountain side like... Read More Albino Tea, caffeine, catechin, L-theanine, tea Education & Experiments Leave a Comment 123›» * Popular Posts * Recent Posts * Six Reasons Why You Should Study Food Science March 28, 2013 * An Open Letter to the Food Babe January 22, 2015 * Guest Post: Should Fat Become the Sixth Taste? March 17, 2015 * Food Babe Responds to Food Science Students’ Open Letter January 26, 2015 * Interview with Shelby Smith, Owner of Gym-N-Eat Crickets January 19, 2022 * Tasty Food Science Facts for Christmas December 22, 2021 * How COVID-19 changed the way we eat December 15, 2021 * 5-second rule: can you eat food that has fallen on the floor? December 1, 2021 INTERVIEWS * Interview with Shelby Smith, Owner of Gym-N-Eat Crickets January 19, 2022 * Pursuing a Graduate Degree in Food Science for the Non-Food Science Students: Part Three February 10, 2021 * Cellular Aquaculture 101: An Interview with Lauran Madden August 26, 2020 * What is Clean Meat? An Interview with Alex Shirazi – Host of the Cultured Meat and Future Food Podcast March 18, 2020 SOCIAL MEDIA * * * * * * ARCHIVES Archives Select Category Career Development Chapter Activity Competitions Conferences & Expos Confessions Education & Experiments Fermentation Food Chemistry Food History & Tradition Food Industry Food Law Food Marketing Food Microbiology Food Packaging Food Safety & Processing Food Technology Food Trends Guest Post Health & Nutrition I HEART FOOD SCIENCE IFT & IFTSA IFT14 Ingredients Ingredients Interviews Product Development Recipes Research Sensory & Consumer Science Uncategorized SUBSCRIBE Want to keep updated on the latest articles from Science Meets Food? Subscribe below! © Copyright 2014. Institute of Food Technologists. All Rights Reserved.