This article has been written by Dr Jose Antonio Piornos Martinez who is a Researcher at the INRAE, Dijon.You can find him on Linkedin, he will be happy to answer your questions and curiosities. “Do you have any alcohol-free beer?” “Wait, what? Why are you ordering that? That’s not beer! You better just have water…” Many people who have ever made the bold choice of … Continue reading Defining alcohol-free beers
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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
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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Being a coffee lover (and addicted), I find it very difficult to adapt to any alternatives, but I am also a food scientist and a naturally curious person, so, even if I think I might hate a product, I still give it the benefit of the doubt and try it. I try to keep an open mind when talking about coffee alternatives. Even though I … Continue reading Novel Products: Coffee Alternatives
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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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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
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
Christmas is approaching, and soon we will be looking for inspirations and ideas for our holiday gifts. I obviously love gifting food to my loved ones, and since I live in the UK and am also very often in Spain, whenever I go back to Italy, I bring back something typically Spanish or English. Another thing that I love gifting is books, and since most … Continue reading Food Science books for food lovers
Have you ever guessed what is the secret behind the science of taste and flavour? Do you know if you are a supertaster? Supertaster is not the name of a new superhero and for sure –or maybe not– it will not be featured in the next Marvel movie but you should know that the supertasters are hiding among us, you might be one as well. … Continue reading Who are the supertasters and why is food so bitter to them
When we think about insects we have in mind the horrible creature that Kafka described in his Metamorphosis, or the unpleasant “guest” we sometimes host in our kitchens during warm summers. If you go and tell an Italian grandma that soon we will produce pasta with insect flour she would probably have a heart attack. Well, get ready foodies because this is already happening! It … Continue reading Grasshopper Pasta: Why insect-based food is the future, and how do western countries adapt?
The Food Science Addict 