Tag: Food Science and Technology

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Healthy Economy

Life of Beer

Tom Shellhammer, professor in fermentation science, is a national expert in the chemistry of hops. (Photo: Jeff Basinger)

Plants and microbes inspire the brewer’s art

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Uncategorized

What’s That Taste?

Under guidance from Oregon State food scientist Juyun Lim, researchers apply sample compounds with a cotton swab. Pinching off the nose ensures that taste sensations stem from the tongue and are not linked to aromatic compounds in the nasal passages. (Photo: Chis Becerra)

Taste buds contain receptors to detect molecules in food and are concentrated on the tip, sides and back of the tongue.

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Healthy People homestories

A Sense for Starch

Terra story about taste research with faculty, Juyun Lim, and graduate students Alexa Pullicin and Julie Colvin. Food Science and Technology, Center for Sensory and Consumer Research, College of Agrcultural Sciences

Food scientists discover potential new taste

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Healthy Economy

Grape Crush

As you sip your favorite Oregon wine, do you ever wonder what happened to the discarded remains of those luscious grapes?

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Uncategorized

Beyond Junk Food

It’s not actually a conspiracy by fast-food companies to bewitch people into eating things that aren’t good for them. Well, not completely. It’s largely due to an evolutionary instinct that was useful when people wondered around in the woods searching for food, 100,000 years ago.

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Healthy People Student Research

The Milky Way

When Rachel Miller was shadowing a pie scientist in her hometown of Spokane, Washington, no one — not her teachers, not her parents, and certainly not she herself — could have predicted that her high school job shadow would lead to possibly the coolest summer internship in the universe: tasting ice cream in France.