Research Articles
Cultivating Future Food Scientists: Innovative Approaches to Teaching Microbiology
Explore innovative teaching approaches for microbiology in undergraduate food science programs, including hands-on experiments and modern pedagogical methods.
Beyond the Label: The High-Tech Sleuthing of Your Fruit Juice
Discover how chemometrics uncovers the secrets of fruit juice composition, sensory properties, provenance, and bioactivity through advanced statistical analysis.
From the Smoker to Your Plate: The Science of Safeguarding a Nigerian Delicacy
Explore the chemical and microbiological qualities of smoked herring in Odeda, Nigeria, and learn how food scientists ensure its safety and quality.
The Science of Ginger Ale: More Than Just a Refreshing Drink
Explore the fascinating science behind ginger ale production, from fermentation processes to health benefits and market trends.
From Kitchen to Lab: How Science Gave Arishi Cheese a New Lease on Life
Discover how food scientists extended the shelf life of traditional Lebanese Arishi cheese while preserving its unique characteristics through a simple pasteurization process.
The Spice of Life: How Scientists are Reinventing Cheese with Whey and Wonders
Explore how food scientists are transforming Quarg cheese through whey protein enrichment and traditional spices, creating sustainable, nutritious dairy products.
Beyond the Gram Flour: The Science of Crafting a Healthier, Tastier Pakoda
Explore how food science transforms traditional pakodas through value addition, creating healthier versions with enhanced nutrition, reduced oil absorption, and superior sensory qualities.
The Science Behind the Squeeze: How Labs Craft Perfect Processed Cheese
Explore the fascinating science and R&D behind processed cheese production in the US, from protein manipulation to emulsifier experiments.