Thai food is tremendously popular around the globe, and it won a pile of extra media coverage recently with an innovative idea: a taste-tester robot, or electronic tongue, that’s programmed to distinguish authentic Thai dishes from bad wanna-be’s.
Food Science and Technology Stuff
The safety of genetically modified (GM), or genetically engineered (GE), crops remains a controversial social, political and global topic. Seeking to provide some resolve to the debate, a newly published article — the most comprehensive to date — in the peer-reviewed Journal of Animal Science has concluded that feeding livestock diets that contain GM crops has no impact on their health or productivity.
The immense wealth of skill and expertise that lies behind many food processing techniques is rarely acknowledged. Johannes Baensch, Nestlé Global Head of R&, describes how many industrial processes are modelled on traditional or artisan methods, and are often a delicate balance of science and art.
Oxford professor, Charles Spence's research into what affects flavour, from who we eat with to background noise, has influenced food-industry giants and top chefs alike. Now his new book brings food science to the home cook, too
While the medicinal properties of honey have been extensively studied, the question as to how honey becomes so effective has not been fully answered. It now appears that lactic acid bacteria in bees give honey its antimicrobial properties.
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- Is MSG bad for you? Debunking a long-running food myth
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- Salmonella's favourite food could be its key weakness