When a piece of food falls on the floor, is it really OK to eat if it's picked up within five seconds? This urban food myth contends that in those few seconds on the floor, dirt and germs won’t have much of a chance to contaminate it. Professor of Food Science at Clemson University, South Carolina, writes that research in his lab has focused on how food and food contact surfaces become contaminated, and they’ve done some work on this particular piece of wisdom. ,
Food Science and Technology Stuff
The commercial sale of lab-grown hamburgers to affluent and adventurous consumers could be just five years away, claims the Maastricht University researcher, who has led work into the highly innovative field of in vitro meat research. Two years after a $250,000 artificial meat hamburger was presented to the world’s media to much hype, the technology has entered a new stage, with commercial viability moving significantly closer.
Organic or regular? It’s a loaded question that can mean many different things, sometimes all at once: Healthy or pesticide-drenched? Tasty or bland? Fancy or basic? Clean or dirty? Good or bad? But here’s the most important question for many customers: Is it worth the extra money? The answer: Probably not.
Miraculin, derived from the 'Miracle Berry' can turn lemons into lemonade, really. In a quest to synthesize and commercialise this 'game-changing' non-calorific sweetener, is a start-up biotech firm in New York.
Adding or rearranging a few simple steps in commercial processing could dramatically improve the flavour of tomatoes, according to new research presented at last week's 250th National Meeting & Expo of the American Chemical Society (ACS), the world’s largest scientific society.
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