Earlier this year, I was volunteering at my church with a food drop-off. While chatting with a fellow volunteer, I mentioned that I wrote a blog on processed foods. She responded, “Oh, about how bad they are for you?” I pointed out that we were collecting only processed foods.
Sadly, this encounter was not an isolated incident.
How can we best communicate food science to the general public? It is a question that has haunted me. We have a message to tell. We adhere to basic principles t…
In this column, the author describes basic principles for maintaining frying oil quality and safety.
This column offers expert tips on best practices to help mitigate food chemical hazard risks that have made recent headlines, including PFAS, BVO, and heavy metals.
In this article, readers will learn about some of the less common foodborne pathogens.
Can artificial intelligence move us toward a more sustainable food industry?