04 May Meet SA’s first PhD in biltong-making!
Stellenbosch University (SU) student, Maxine Jones, recently received her distinctly South African doctorate in food science from Stellenbosch University (14 March).
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03 Mar Is your morning coffee too bitter? This might help
Many of us have at some point been given a cup of coffee that is so bitter, it is almost undrinkable. Most reach for the sugar in an attempt to make the beverage a little more palatable. Wrong!
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14 Aug Science in your cooking: fast caramelised onions
Everybody loves caramelised onions - and here's a great tip on using a touch of simple chemistry to speed up the cooking process.
...13 Dec Stone Age people were making cheese over 7 000 years ago
Stone Age people living in northern Europe were making cheese more than 7 000 years ago according to scientists who believe they have found the first direct evidence of dairy processing....
04 Oct Celebrating the centennial of a landmark in culinary chemistry
Billions of people around the world today will unknowingly perform a chemical reaction first reported 100 years ago. And the centennial of the Maillard reaction — which gives delightful flavour to foods ranging from grilled meat to baked bread to coffee but also has some...
23 Aug How nanotechnology is changing how you eat and taste
Tiny tech is by no means purely industrial, as scientists incorporate nanotechnology into food at a rapid pace, for everything from making food taste saltier without using more salt to making it harder for the body to absorb cholesterol.
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10 Feb FST, SAAFoST’s official publication, is launched
The first issue of SAAFoST’s very own quarterly magazine, FST (South African Food Science and Technology)*, was mailed out to all SAAFoST members this week. Published in February, May, August and November FST is SAAFoST’s official mouthpiece and reflects its role as the primary association...
01 Dec 60 Minutes takes the flavour industry to task
"Why do you have to make food taste so good that we overeat?" seemed to be the theme of a recent 60 Minutes episode on the CBS channel. Swiss flavour company Givaudan, "the largest flavouring company in the world," was the food industry's defender in...
10 Nov Call in the food fixers
Consumers navigating the aisles of their local supermarket are routinely confronted with food labels shouting what is not in the product: fat, sugar, gluten. This article takes a look at some of the precisely tailored combination of other ingredients is called upon to replace them,...
09 Sep The petri dish gets a makeover
A nanopore membrane creates faster, surer cultures for everything from hospital diagnostics to food safety and water-quality checks....
12 Jun IFT call to food scientists: Make a difference
Speaking Saturday night, June 11, at the Awards Celebration at the annual IFT congress and expo, IFT President-Elect Roger Clemens called on food scientists to help build a better, more nutritious food supply — for consumers in the United States and throughout...
18 May The brain in your gut
Did you know you have functioning neurons in your intestines - about a hundred million of them? Senior Nestlé food scientist, Heribert Watzke, talks about about the "hidden brain" in our gut and the surprising things it makes us feel.
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