FOODUCATION.ORG

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...

Pastry chef Aidan Brooks has posted the invitation to join in on episode #18 of "They go really well together" ( TGRWT ). The id...

Among the challenges in science education are creating quality inquiry-based teaching methods as well as promoting students' argumentat...

Statements on what to do, how to do it, and occasionally why to do so, are abundant in the world of food and cooking. This is the second po...

Is it really true that you shouldn't rinse, but rather brush, mushrooms? Should a steak be seared to keep the juices inside? The world o...

Spring and summer time equals cooking pit time. This time we did some more serious temperature measurements, showing interesting results. A ...

During graduate studies, we often wished for a "journal of unsuccessful chemistry" for the benefit of all the failed experiments w...

Peter Barham writes that chocolate is shear-thinning; it becomes fluid when shear stress is applied to it, such as by a meat grinder. I went...

As this year's Easter greeting, Deptartment of Chemistry at the University of Oslo has developed an egg cooking calculator with referenc...

Markus at Supernova Condensate has posted the invitation to join in on episode #16 of "They go really well together" ( TGRWT ). ...