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Posts tagged “food science

You too can learn to farm on Mars!

You too can learn to farm on Mars!

Image credit goes to: SpaceX

Scientists at Washington State University and the University of Idaho are helping students figure out how to farm on Mars, much like astronaut Mark Watney, played by Matt Damon, attempts in the critically acclaimed movie “The Martian.” Washington State University physicist Michael Allen and University of Idaho food scientist Helen Joyner teamed up to explore the challenge. Their five-page study guide was published the day the movie premiered earlier this month.



Digesting bread and pasta can release biologically active molecules

gluten free bread

Biologically active molecules released by digesting bread and pasta can survive digestion and potentially pass through the gut lining, suggests new research. The study reveals the molecules released when real samples of bread and pasta are digested, providing new information for research into gluten sensitivity.


Hormone that differentiates sugar, diet sweeteners could exist in humans

diet coke cat



Milk proteins may protect against cardiovascular disease

milk advertisement The Maillard reaction is a chemical reaction between amino acids and reducing sugars that results in browned foods like seared steaks and toasted bread. When proteins and sugars are mixed together and heated, new chemical compounds are formed. Some are responsible for new flavors and some, according to a new study, may protect us against cardiovascular disease. (more…)

Psychologists share the three secrets to healthier eating

Three easy ways to help your diet

You don’t need a crazy diet to lose weight. In fact, your typical fad diet won’t help you keep weight off long term and could be harming your health. If you want to know the secrets of healthier eating, think of the kitchen fruit bowl. A fruit bowl makes fruit more convenient, attractive, and normal to eat than if the same fruit were in the bottom of the refrigerator.


Fatal attraction: the intuitive appeal of GMO opposition

GM food is safe

A team of Belgian philosophers and plant biotechnologists have turned to cognitive science to explain why opposition to genetically modified organisms (GMOs) has become so widespread, despite positive contributions GM crops have made to sustainable agriculture. They argue that the human mind is highly susceptible to the negative and often emotional representations put out by certain environmental groups and other opponents of GMOs. The researchers urge the general public to form opinions on GMOs on a case-by-case basis, thereby not focusing on the technology but on the resulting product.