Ever contemplated if the coffee grounds you’re about to toss away could be put to better use? Quite a number of scientists have, with proposed uses in fields ranging from bioenergy to food and pharmaceutical industries [1-3]. Some proposals involve recovering a chemical of interest from the coffee grounds, but a collaboration among researchers in … Continue reading
Ever wondered about the foods that get sent into space? This nifty infographic covers everything from space food history, preservation, packaging and labeling, and fun facts such as why wine can’t go into space and “vomit comet”. Back on Earth, researchers at UC Riverside Bourns College of Engineering used portabello mushrooms to create a new … Continue reading
As we saw earlier this week, scientific progress can collide with the food world in some truly unexpected ways. Continuing this theme, pizza tossing helps nanophysicists design tiny motors, while pig genome research holds the key to tastier bacon. Continue reading
In the not-so-distant future, surfing the web at 35,000 feet will be just as reliable as going online at your favorite coffee shop. Who do we thank for this aeronautical innovation? Teams of engineers have been leading the charge to bring us quality in-flight internet, but there’s another WiFi hero you probably didn’t expect… potatoes! … Continue reading
Get ready for the holidays! Check out these helpful guides to engineering your perfect brownies and cookies. Continue reading
How would you describe your perfect chocolate chip cookie? Thin and chewy? Ultra-crispy? Thick and cakey? Whatever your preference, knowing how to manipulate the ingredients in a basic cookie recipe is the first step toward chocolate chip cookie bliss. At last week’s “Science of Cookies” student event, graduate student Kendra Nyberg showed us how to … Continue reading
Two weeks from now, renowned Brazilian chef Alex Atala will be joining Science & Food for the first 2013 public lecture at UCLA. Chef Atala has generated a lot of buzz in the food world by discovering and classifying new ingredients from the Amazon basin. But Atala isn’t the only one looking to the South … Continue reading
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