explore | Grilled Cheese

You bite a chilli, grab water, and it gets worse. Here is why, and why milk puts the fire out. Animated with AI. #chilli #foodscience

I dented the bread by accident putting it into the oven, BTW. The bread had a good rise to it, but not as much as I expected. I have so many #foodscience questions which I can't find the answer to online so far...

Researchers in Iran Raise Yeast Biomass to 100.04g/L by Optimizing Culture Conditions #YeastResearch #Biomass #SustainableAgriculture #FoodScience #Biotechnology

Is pure vanilla truly pure? Artificial vanilla is synthesized without any natural vanilla and costs less. Read our app note to learn about a rapid screening method for purity analysis: bit.ly/3j9QxFe #FoodScience #CompactMassSpec

Sägespäne im Erdbeerjoghurt? Im Wald wächst ein Pilz auf Holz und riecht fantastisch. Nichts anderes passiert im Fermenter: Mikroorganismen auf Lignin, abgezogen wird nur der Headspace. Thomas Vilgis in Folge 78 von Food Fak(t).

#aroma #foodscience #lebensmittel #foodscience #podcast #fermentation

The #MUFA content of #Avocado oil varies by cultivar.

This study highlights metabolic promise but calls for standardization of therapeutic applications across cultivars. #medsky

To read: doi.org/10.1007/s115...

#currentmedicalscience #FoodScience #ClinicalNutrition

It's the first day of fall!🍂
Time to indulge in those warm, comfort flavors of the season—like pumpkin spice.😋

But why does it taste warm? This vintage #ISpyPhysiology blog explores the science behind why some flavors taste warm (or cool) to us: https://ow.ly/pqwz50ZOmql #FoodScience #ComfortFood 🧪

Textur misst jedes Labor. Reibung misst fast niemand – dabei entscheidet sie mit, ob ein Produkt im Mund funktioniert. Thomas Vilgis nennt sie das A und O neben dem Geschmack.

Food Fak(t) - Folge 78 🎧

#foodfakt #produktentwicklung #foodscience #lebensmittel #fmcg #lebensmitteltechnologie #textur

📺 Curious times... 🍌🍏 Did you know that apples and bananas can make nearby fruits ripen faster? Ethylene gas from these fruits accelerates the ripening process. What other surprising food facts do you know? 🤔 #foodscience #ripening #nature

🥚 Same feed, same room. Only the housing changed, and the eggs tasted different.

A Japanese study of 563 metabolites: cage-free whites carry more umami, caged yolks more creamy fatty acids. Japan still cages 96.6% of its laying hens.

#CageFree #AnimalWelfare #FoodScience

Squid turns rubbery because of how it is cooked, not because of the ingredient. Either fry it hot and fast or cook it long and slow. Anything in between produces the texture people complain about.

hdclump.com/saturday-kit...

#FoodScience #Cooking #Paella

Food is no longer just flavor; it reflects our ethics, shapes our senses, and reveals our emotional lives. As cultures evolve, the way we eat shows who we are becoming.
#FoodScience #EthicalEating #Gastrophysics #ComfortFoodPsychology #FutureOfFood juskosave.blogspot.com/2026/09/food...

And about to get started - as soon as the library doors open up!
Apparently 40+ sign ups! And already people clamoring, ok ok maybe just milling, 😅 to get in!

Ok. Now we're in! Food is here! Now we're talking 😀

#Food #Chemistry #FoodScience

Eine trockene Spaghetti ist physikalisch ein Glas. Sie bricht wie ein Glasstab. Erst Wasser und Hitze machen Gummi daraus – genau das schmecken wir als al dente. Thomas Vilgis in Folge 78 von Food Fak(t), überall wo es Podcasts gibt.

#foodscience #lebensmittel #physik #podcast #StefanFak

Please join us for our Annual Frozen Dessert Technical Conference! This years theme will be centered around Sustainability and Clean Labels. We look forward to seeing you there! 😎

Enroll: dairyshortcoursesonline.teachable.com/p/fdc2026

#FoodScience #UWMadison #FrozenDessertCenter