Fermentation Workshops: A Public Gateway to Microbial Science
Scientists and chefs team up on a cooking class that explores what fermentation in kimchi, chow chow, and kombucha teach us about microbes.
Tag: food science
Protein Upcycling Turns Corn Waste into Better Edible Earthworms
Scientists test protein upcycling by using maize leftovers to grow mushrooms, then using the more nutritious by-product to feed earthworms.
Gene Alteration of Mushrooms for Better Plant-Based Meat
Bioengineers produce a plant-based protein with a fraction of the environmental impact of meat by altering mushroom proteins.
Brewing Cell-Derived Coffee in a Lab for More Sustainable Lattes
Cell-derived coffee gets its start in a lab instead of a field, and soon its flavor profile will be comparable enough to meet the rising coffee demand.
How Oreos Could Impact 3D Printing
Have you ever wondered why, when you separate an Oreo, the filling usually sticks to one side? The reason might be the future of 3D printing.