Reinhard had a bite of the BBQ that the chef had masterfully prepared, and spontaneously commented that “it’s nice.” The chef, who’s schooled in the sensory perception of food, was quick to comment that the agreeableness of what he just ate is beyond taste. Interestingly, a handful of studies on retronasal olfaction support the chef’s…
Food technology trust drives the acceptance or rejection of food innovations. The usual bone of contention in discussions of technological adoption is the supposed artificiality of processed food items. Usually, psychological and familiarity biases may be a greater influence on food technology acceptance. It often takes more than scientific evidence to stir up consumer food…
It takes a home fermentation lab to produce controlled microbial growth and replicable product outcomes. That ability to meter starter cultures and achieve anaerobic control is an essential key to creating culinary magic through fermentation. Enthusiasts of DIY fermentation science are often aware that getting the right ingredients and fermentation tools influences product outcomes. More…
Frederick owns a grocery store and still struggles with food waste economics. It so happens that he finds it downright difficult to predict the demand for fresh produce. So, to keep his patrons satisfied, Frederick always stocks more than enough fruits, leafy greens, and other vegetables. The outcome? Most of these highly perishable items go…
Imagine that the large farms growing what you buy and eat suddenly lost access to the food logistics technology currently at their disposal. Massive postharvest losses will become inevitable as food distribution systems collapse. Indeed, the challenge of feeding cities transcends agricultural production in the 21st century. Distribution bottlenecks may render all the efforts of…
