Cravings of a Food Scientist

What careers are available to food scientists? And what will I actually do all day? The post A Day in the Life of a Food Scientist: Quality Systems Manager appeared first on Cravings of a Food Scientist .

How are marshmallows made and why do they have so much sugar? Take a look at the food chemistry behind these tasty treats! The post Experiment in Sugar Reduction: Marshmallow Chemistry appeared first on Cravings of a Food Scientist .

Fermentation has been used to preserve food for ages. It also allows us to create unique flavors and textures. Learn about the microorganisms and chemistry that make it possible. The post How Fermentation Makes Food Delicious appeared first on Cravings of a Food Scientist .

The perfect combination of tangy and sweet. These treats combine the best of both worlds: cookie and cake. The post Chocolate Chunk Cheesecake Cookies appeared first on Cravings of a Food Scientist .

Ketchup doesn't play by the rules. Physics is all around us, even in our food. Learn about viscosity, fluid flow, and why it's important in foods. The post The Unlikely Physics of Ketchup: An Introduction to Non-Newtonian Fluids appeared first on Cravings of a Food Scientist .

Preparing for interviews is tough and there's not a lof of information out there for food science interviews. I've shared my experience to help you get a better idea of what to expect. The post How to Tackle the Food Scientist Technical Interview appeared first on Cravings of a Food Scientist .

We love foods that are colorful and vibrant. But as consumers continue to demand natural ingredients, how will this change food as we know it? A look at where we've been and where we're going. The post The Complicated Science, History, and Psychology of Food Colorants appeared first on Cravings of a Food Scientist .

Celebrate Mardi Gras by learning about a traditional New Orleans treat - the beignet! These French donuts have a unique history and are super easy to make. The post Mardi Gras Food History: Beignets appeared first on Cravings of a Food Scientist .

Red meat and processed meats have been implicated as cancer causing, dangerous ingredients. What's the real story? Should you stop eating bacon? The post Food Chemistry of Nitrates, Nitrites, and Cured Meat appeared first on Cravings of a Food Scientist .

GMOs are a highly debatable topic and there are lots of resources out there on both sides of the argument. But, what exactly are GMOs and what might be the benefits? The post Be in the Know on GMOs appeared first on Cravings of a Food Scientist .

Madeleines are as iconic as the Eiffel Tower in France. But don't let these delicate tea cakes fool you, they're deceptively difficult to master. By understanding the basic techniques of baking, you'll be chowing down in no time. The post Sweet Science of Madeleines appeared first on Cravings of a Food Scientist .

As the world looks for alternative sources of protein and nutrients, plant milk has emerged as king. But how do these beverages truly compare to dairy? The post The Soaring Growth of Dairy Alternatives appeared first on Cravings of a Food Scientist .

Your gut plays a bigger role in your health than you may realize. Eating healthy is a key part of building the ever-important micriobiome. But what role do probiotics play and do they really work? The post All About The Friendly Bacteria in Your Gut and Probiotics appeared first on Cravings of a Food Scientist .

Donuts are an iconic breakfast food in America, but many of us probably haven't made them in our homes. I experiment with different types of donuts and different cooking methods to find out what makes the best homemade donut. The post The Scientist’s Guide to Donuts appeared first on Cravings of a Food Scientist .

Do Betty Crocker and Duncan Hines account for human error? I’ve often wondered if one could truly mess up a boxed cake mix. Baking is much more of a science than cooking, and your technique really matters (just ask my boyfriend, he’s slowly learning 🙂 ) So I decided to put it to the test. […] The post Are Boxed Cake Mixes Foolproof? appeared first on Cravings of a Food Scientist .

You're probably familiar with 3-D printing. If you're like me, you think of plastics and engineering. However, did you know that scientists are working on creating 3-D printers for food?! Sounds pretty cool, right? But why do we need this new technology? The post The Future of Food is 3D appeared first on Cravings of a Food Scientist .

It’s not pretty, or glamorous, or exciting, but it’s real and it’s a problem: food waste. Did you know that 25-40% of food in America is wasted (Grocery Manufacturers Association)? Food makes up the majority of solid waste in landfills. That’s right, not plastic or paper, FOOD. How do we solve this problem, especially considering […] The post Food Waste: A Growing Problem for a Growing World appe…

This week I featured an article on different careers available to those interested in earning a Food Science degree. And while this may be helpful to those specifically interested in food, I wanted to share a timely article that explains why we should all care about the science of food. It highlights different career paths, challenges facing the industry, and the rising health issues related to d…

What does a food scientist actually do?  I recently received a great question from a reader requesting advice on which majors to pick for college, and how food science and nutrition science relate. To help others who may be interested in turning their love of food into a career, I’ve offered my advice below. The […] The post Food Science Career Opportunities appeared first on Cravings of a Food S…

Wine is essential for many during the holidays. From cooking to gifting to sipping, wine helps make the holidays fun and bring those we love closer together. But, grandpa likes sweet wine and mom likes white wine. And what about fruit wine? While you can't always make everyone happy, read on to learn which wines to stock up on this holiday season. The post Holiday Wine Guide for One and for All a…