Chefs are using neurograstronomy to change the way your brain perceives flavor to create a dining experiences on the frontier of gastronomic science, a place where brain, body, and nutrition intersect.
Using synthetic biology, scientists, innovators and entrepreneurs are working on a series
of cutting-edge projects to affect the future of food.
I am excited to announce my new partnership with the Union of Concerned Scientists, a team of scientists, economists and politicians working towards transforming our current food system into one that endeavors to grow food that’s healthy, green, affordable, and fair.
In the 1980s and 90s, science rediscovered the existence of umami and in 2002 identified its taste receptor. And, as they say, the rest was history. Not only has umami been universally recognized in sensory science, it’s become the darling of professionals looking to enhance the taste of savory foods. Umami can be leveraged, not just for tastier foods, but for healthier ones.
Food scientists are trying to figure out if very faint scents can trick your brain into tasting something that isn’t there.
The Times buried the real story: active collusion between the agribusiness and chemical industries, numerous and often prominent academics, PR companies, and key administrators of land grant universities for the purpose of promoting GMOs and pesticides.
Algae, quinoa and pulses are considered by some food technologists to be the best protein sources and strong alternatives to slow meat consumption, reduce food waste and help feed the world’s growing population.
Coca-Cola is indirectly spreading a controversial message that to lose weight, the food and beverages you consume don’t matter so much as long as you exercise.
This biography of flavor is a fascinating adventure about the origin and nature of taste
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