A student in Lilian Senger’s food chemistry lab at Chapman University’s Schmid College of Science and Technology had a problem: Her vegan cookies had turned green. Thinking mold was the culprit, the student threw them out.

But Senger, director of Chapman’s food science program, knew the cookies were too fresh for mold to take hold, and she figured out that the culprit was the sunflower flour the student had subbed in for wheat flour. “Sunflower has a higher phenolic chlor…

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About the Author

Danielle Beurteaux is a journalist who writes about science, technology, and food (@daniellebeurt and linkedin.com/in/daniellebeurteaux).

In This Article

  1. R&D
  2. Formulation
  3. Sensory Science