We all scream for ice cream … But have you ever stopped to wonder how it actually works? We get the science scoop on this summer staple. Ice cream seems like a simple concept: take cream or milk and make it cold enough to freeze. But in reality this frozen treat we know and love … Continue reading Cold and creamy chemistry
Tag: food science
Different truffles all smell delicious
Genomes reveal similarities between distantly related foodie faves. Stephen Fleischfresser reports.
Best dough, add white wine and lemon juice
Bakers and home cooks despair when their dough turns brown. Now scientists have found a cheap and easy way to prevent it. Samantha Page reports.
Here’s a doctor’s recommended meal plan
Healthy eating doesn’t have to be difficult, or bland. Sandro Demaio, Australian medical doctor and researcher at Denmark’s University of Copenhagen, presents his favourite recipes.
Preserving the food of the gods
How can global demand for cocoa products be met in the face of climate change?
War on waste – it’s not just plastic bags
How much of a threat is hydatid disease to Australia’s beef industry, and what can be done to combat it?
Light-weight and light-based fruit quality sensing
Can technology predict the sweetness of fruit?
Study links processed meat and cancers
Researchers echo WHO warning on carcinogenic properties of ham, bacon, sausage. Jeff Glorfeld reports.
Probiotic contents don’t change in vegan kimchi
A popular fermented food is just as good with fish sauce swapped for miso. Andrew Masterson reports.
Better food protection on the way
DNA-infused patch signals the presence of pathogens, offering better safety for consumers. Andrew Masterson reports.
Eating out increases exposure to phthalates
Posh restaurants as well as fast food joints up the risk of ingesting a range of hazardous compounds. Jeff Glorfeld reports.
Getting fibre in the conference diet
STEM careers in primary industries to be discussed at national gathering.