This web log serves as a forum for news, views and discussion about all things related to the science of food: food chemistry, microbiology, engineering, process technology, and nutrition. Also discussed are issues related to food safety, GMO foods, organic foods, health and wellness, and news about what's going on in the PSU Food Science Department.
. . . as well as one of its greatest delights. Fresh and light or funky and earthy, creamy and melty or crystalline and crumbly — no other food offers such a variety of flavors and textures.
But cheese is not just a treat for the palate: its discovery changed the course of Western civilization, and, today, cheese rinds are helping scientists conduct cutting-edge research into microbial ecology. [MORE]