FOODUCATION.ORG

Twice a semester Pennsylvania State University holds its Ed Waterbury Lecture on science, technology, mathematics, engineering and mathemati...

Some time ago I caught a glimpse of a headline about some researchers "dancing their natural science projects", more specifically...

At last(!) there is a comprehensive and broad focussed review on molecular gastronomy (MG) in the scientific literature. Also, I stumbled ov...

Last year, I had the pleasure to act as a co-supervisor for two students at in their final project for the Food and beverage management st...

Thorvald Pedersen has been writing about food and cooking from a scientific perspective for years (mostly in Danish as far as I know), proba...

Teaching food preservation methods combined with science often results in the classical why-questions; why does the recipe tell us to do thi...

Not long ago, I was told that the Swedish physicist Hans-Uno Bengtsson regrettably had passed away. A great loss for many of us that appreci...

Slightly embarrassing, I forgot to include Hervé This' work on dispersions. Hervé This has done some beautiful systematic work on disper...

Inspired by Martin's blog entry " Ten tips for practical molecular gastronomy ", I came to remember Östen Dahlgren's five ...

Hervé This, co-founder of the term Molecular gastronomy, has published another paper: "Food for tomorrow? How the scientific discipline...