Researchers at UCSF have elucidated the structure of the receptor that makes our sensory nerves tingle when we eat wasabi. As this receptor is important in our perception of pain, knowing its shape should help in the development of new pain medications. At the company Thinfilm, a very thin electronic label was developed to be able to … Continue reading
This fall, Peet’s Coffee and UC Davis are joining forces to become the leaders in coffee science. Thanks to a $250,000 pledge from Peet’s Coffee, the Coffee Center at UC Davis will house the Peet’s Coffee Pilot Roastery, which will be devoted to post-harvest coffee research and engineering. Bill Ristenpart, a UC Davis chemical engineering professor, … Continue reading
Tea is the perfect beverage. It can be bitter and astringent, or creamy and smooth. You can choose a variety with a high caffeine content for a study session, or a tea with less caffeine for bedtime. Make a refreshing iced tea in the summer, or brew it hot and serve it to an … Continue reading
With origins in China dating back to over 4,000 years ago, green tea stands as the world’s oldest plant-based drink. It may very well also be the most chemically complex. With over 600 identified aroma compounds, the actual flavor of your cup of green tea depends on where the tea leaves (Camellia sinensis) were grown, … Continue reading
The development of the microscope in the 17th century magnified our awareness of a microbial universe previously invisible to the naked eye. Anton van Leeuwenhoek, a Dutch textile draper and science hobbyist, was one of the first individuals to glance into the microbial looking glass and identify unicellular organisms (so-called animalcules) such as protozoa and … 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
Is there anything more disappointing than finding a chocolate bar in the back of the desk drawer, anticipating a tasty treat, then unwrapping the bar only to find a dull, grey haze has overtaken your dear candy? Seeing as bloomed chocolate is still edible, yes, there are many things more disappointing than that. But surely … Continue reading
“Anyone can cook!” declared Chef Auguste Gusteau in the classic animated film Ratatouille. We’ll go a step further: with a little cooking know-how and access to a kitchen anyone can do science. Each spring the students of the Science & Food undergraduate course prove us right as they research and experiment their way toward apple … Continue reading
A graduate of Rhode Island’s Johnson & Wales Culinary Institute, Cup4Cup President and Co-Founder Lena Kwak began her culinary career as a private chef and caterer. While serving as Research & Development Chef for The French Laundry, Kwak was tasked with testing edible innovations. She excelled quickly and was assigned to devise a gluten-free version … Continue reading
Our next public lecture is coming up fast! To get ready for How We Taste, read up on how Dr. Dana Small is helping us scientifically understand our relationship with food. Continue reading
scienceandfooducla 