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Food Science essays: Academic writing and Writer’s block

Some posts and downloadable material might be available only to subscribers. This will help me manage the blog and, hopefully, be able to give you better and frequent content. Subscribe to keep reading the rest of the article. So, here is the moment. You are in front of a white paper (or a screen), trying to understand the correct sentence to start your essay with, … Continue reading Food Science essays: Academic writing and Writer’s block

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Canadian Poutine: not simple French fries

The last weekend, while the UK was celebrating the first of May’s Bank Holiday, I finally enjoyed some time with my fellow Italian and Spanish friends (and a couple of English ones too).It is an obsession of mine to talk about time, and this time the conversation was about how long we have been living in the UK. I am close to almost 6 years, … Continue reading Canadian Poutine: not simple French fries

The use of Inner Tree Bark Flour in history (and now?)

In the last few days before Easter, I stumbled upon an article on Linkedin (I am sorry I didn’t save it and cannot share it with you) where they were talking about the use of tree inner bark flour for the production of flavourful bread. I got very curious about it and started thinking about the challenges, compositions, regulatory aspects, and suppliers. I have been … Continue reading The use of Inner Tree Bark Flour in history (and now?)

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Healthier meat products and sensory challenges

We live in a world where consumers have become more aware of the relationship between health and diet. If we look at things like functional foods, we have all noticed an increase in offers from probiotic enriched beverages to cereal bars to protein and fibre fortification, healthier meat products and meat analogues. Looking at these specifically, I guess you might have already tried some, and … Continue reading Healthier meat products and sensory challenges

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A chocolatey journey

When we talk about chocolate we say the words “addiction”,”guilty pleasure”, “gluttony”. Speaking of which, did you know that, just as the Mayas, Chuck Palahniuk’s “Damned” little devils used chocolate as a form of currency for exchange of goods and that Hemingway himself was particularly fond of chocolate during his Italian days in the early 1900s? The cacao comes from a plant that is called … Continue reading A chocolatey journey

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3D food printing: Printable ingredients

Do you remember when we first mentioned 3D food printing (and our podcast episode)? I remember writing that this is a very innovative food processing technique that will have its use in foods and material sciences, medicine, and the pharmaceutical field (among the many). If you read the article or listened to the podcast episode, you remember that we mentioned some particular challenges related to … Continue reading 3D food printing: Printable ingredients

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4 Food Trends we will see growing in 2022

Some posts and downloadable material might be available only to subscribers. This will help me manage the blog and, hopefully, be able to give you better and frequent content. Subscribe to keep reading the rest of the article. 2022 has recently started, and as usual, I am looking into what is ahead of us regarding food trends. I was delighted to see that most of … Continue reading 4 Food Trends we will see growing in 2022

Job search: How to identify your skills

Some posts and downloadable material might be available only to subscribers. This will help me manage the blog and, hopefully, be able to give you better and frequent content. Subscribe to keep reading the rest of the article. As a teaching fellow and as a student personal tutor, I am in contact with many students during my working days. I receive questions regarding assessments and … Continue reading Job search: How to identify your skills