#Food_Science

Joseph Shavit

Fungi-based meat alternatives to help save Earth’s forests

The substitution of ruminant meat with microbial protein could considerably reduce the greenhouse gas footprint of the food system.

Joseph Shavit

Why does an Oreo’s cream filling stick to just one wafer when twisted apart?

Mechanical engineers put an Oreo’s cream filling through a battery of tests to understand what happens when two wafers are twisted apart.

Joseph Shavit

Foodborne diseases could actually be good for our health

A simple stomach bug could do a lot of damage. There are 100 million neurons scattered along the gastrointestinal tract.

Joseph Shavit

Testing 3D printers and lasers to make and cook your next meal

Imagine having your own digital personal chef; ready to cook up whatever you want; able to tailor the shape, texture and flavor just for you

Joshua Shavit

New food freezing concept improves quality, increases safety and cuts energy use

Shifting to a new food freezing method could make for safer and better quality frozen foods while saving energy and reducing carbon emission

Joshua Shavit

Reducing sugar in packaged foods can prevent disease in millions

A new health and economic model clearly shows why it’s imperative that food manufacturers reduce the amount of added sugar in their products

Joseph Shavit

A tech startup is making convincing cow-free milk by genetically engineering yeast

A food startup is looking to spill a lot of milk in grocery stores across America by offering shoppers a replica of the real thing.

Joseph Shavit

Designing new probiotics and specially tailored diets to prevent diseases

A new mathematical model for the interaction of bacteria in the gut could help design new probiotics and specially tailored diets

Joseph Shavit

Canadian researchers create revolutionary new form of naturally flavored lab-grown meat

McMaster researchers have developed a new form of cultivated meat using a method that promises more natural flavour and texture than other