169 Sentences With "food scientist" | Random Sentence Generator

You have to be a food scientist to appreciate that.

Oatly was the brainchild of Swedish food scientist Rickard Öste.

Cornell University food scientist Brian Wansink has had six more studies retracted.

A food scientist discusses the different methods afterward for the fourth level.

Possible jobs with this major: Agricultural and food scientist, environmental engineer, Hydrologist, conservation scientist.

"I personally do not believe in the raw food trend," says food scientist Allison Brown.

"Cast iron is not responsive, but it is relentless," said Nathan Myhrvold, the food scientist.

Read more: A food scientist explains how Doritos are engineered to be the perfect snack

For example, who do you think gets paid better, a food scientist or a railroad conductor?

A Singaporean food scientist may have the key to restoring our relationship with the beloved carbohydrate.

More From Tonic: "Salmonella is always a legitimate concern," says Nashville-based food scientist Shelby Magnuson.

Here's Daniel Duane on eating with the food scientist Harold McGee, in The California Sunday Magazine.

A bit lackluster, according to food scientist Hanni Rützler and journalist Josh Schonwald, the two chosen tasters.

Another researcher, food scientist Grace Hui Shan Tan, explored PNS in her MSc thesis at Wageningen University.

"Eggs are absolutely miraculous," Chris Jones, food scientist and chef at plant-based egg company JUST, told me.

When Schaich began as a food scientist over 40 years ago, the industry-university relationship felt like a partnership.

"Hold the MSG," may become a statement of the past if food scientist Steve Witherly is to be believed.

Seemingly every food scientist I have spoken to has told me this, from folks working on cream cheese to cultured meat.

A well-known food scientist retracted four papers about the psychology of eating after critics pointed out 150 alleged errors and inconsistencies.

"The mushroom is likely to be the first of an ongoing pipeline," said Rodolphe Barrangou, a food scientist at North Carolina University.

Sitting to my right and watching Wood's performance is Charles Spence, food scientist and professor of experimental psychology at the University of Oxford.

"It shrinks to a shriveled mass," Richard Hartel, a food scientist at the University of Wisconsin-Madison, tells The Verge in an email.

But after speaking with food scientist Paul Dawson, co-author, along with Brian Sheldon, of the new book Did You Just Eat That?

Otherwise, if you have a food thermometer, Rutgers University microbiologist and food scientist Don Schaffner suggests testing the surface of the warmest item.

When he first began looking into beverages in 215, he hired a food scientist who made him swear to keep his involvement a secret.

Most recently, he added food scientist to his impressive resumé, and while in that role, he actually invented a whole new type of fruit.

Though some, like Australian food scientist Ann Reardon, who helms YouTube channel How to Cook That, partly blame algorithms for bad info becoming so widespread.

It was because Brown, 65, a former food scientist, had founded a company to figure out how to replicate ground beef using nothing but plants.

Hortense Dodo, a food scientist and entrepreneur based in North Carolina, has been on a mission to develop a hypoallergenic peanut for over a decade.

Mr. Schwartz bought up Ms. Mitchell's patents, hired her as his lead food scientist, and reintroduced Elmhurst Dairy as Elmhurst 1925, a dairy-free beverage company.

"People just want something very comforting," food scientist Kantha Shelke told CNBC Make It. Right now, all signs show that pumpkin spice is here to stay.

Canadian food scientist Lee Cadesky at C-fu foods is working on ways to isolate the bug protein, to create something closer in texture to grainy tofu.

North Carolina State University food scientist and food texture expert Allen Foegeding bought a bag this weekend to help us understand what could make the substitute so good.

In this NASA Johnson Space Center YouTube video, food scientist Takiyah Sirmons and Orion's deputy health and medical technical authority, Jessica Vos, survey the different meal replacement bars.

Food scientist Brian Wansink, for example, was a master at running "viral" experiments that would explode online — like this story claiming that higher-priced buffet food tastes better.

"Food must have had a very important role on Apollo 11 because they were doing things that had never been done before," said Vickie Kloeris, NASA food scientist emeritus.

Additionally, the recipes are developed in collaborations with a food scientist and a three-starred Michelin chef, so the treats have a lot more than Instragram likes to offer.

On the other hand, Kantha Shelke, Ph.D., CFS, a food scientist at food science and research firm, Corvus Blue LLC, thinks the enhanced flavor is a result of the toppings.

In one instance, a University of Guelph food scientist named Massimo Marcone told the CBC that Mountain Dew couldn't have caused physical changes to a mouse inside a soda container.

According to food scientist Dr Quan Vuong, from the University of Newcastle in Australia, microwaving your cup of tea is the key to getting more health benefits from the beverage.

Sherif Sulaiman, an organic food scientist who moved to Denmark eight years ago from Egypt, said Muslims must not close themselves off in enclaves but open themselves up for interaction.

"We want to see whether or not the factory level (of washing) is already effective" at removing pesticides, said Lili He, a food scientist at the University of Massachusetts, Amherst.

"Sweetness and saltiness are carriers that open up the taste buds, allowing you to taste more of other flavors," said Nancy Flores, a food scientist at New Mexico State University.

Ms. Masoni is not a trained chef, a food scientist or even a typical food fanatic, though she can master most recipes and identify rancid ingredients with a single sniff.

Jan-Peter Van Pijkeren, a food scientist at the University of Wisconsin, specifically wants to target the bacterium Clostridium difficile, which is on the CDC's list of urgent drug-resistant threats.

Just Eat even got an Oxford food scientist who's worked with Heston Blumenthal and Ferran Adrià to back up that claim, with some Harry Potter imagery thrown in for good measure.

"If you're using eggs to create a flan or a frosting, you're imparting foaming," M.J. Kinney, a food scientist at the Good Food Institute, which works toward plant-based proteins, told me.

Paul Dawson, a food scientist and professor at Clemson University, has made it his mission for 30 years to understand how our common food habits may be increasing the spread of bacteria.

MUNCHIES recently spoke to Tennant, a food scientist with 15 years' experience and training from the the American Brewer's Guild, about Virginia's craft brewing scene, and why some people absolutely hate gose.

A. "Anyone who's eating greens instead of potato chips is already ahead of the curve in terms of their health," said Mary Ann Lila, a food scientist at North Carolina State University.

Despite the fact that candy technology in the 21st century can't match Willy Wonka's circa-1971 imagination, we can still appreciate his contributions not just as a candymaker, but as a food scientist.

Since food scientist Lee Cadesky envisions a huge food sector over time, he and his brother founded C-fu Foods in Toronto, an ingredient company that makes meat, dairy and egg alternatives from insects.

Brian Wansink, a food scientist at Cornell University who gained fame for his headline-ready research, manipulated his poor data to produce false-positives and attention-grabbing results, writes Stephanie M Lee for Buzzfeed.

Meanwhile, underutilized crops are more resilient, having been naturally selected to survive difficult environmental conditions, noted Padulosi, the food scientist, adding that this is something to take advantage of in an era of climate change.

Since then, the company has raised $4 million and assembled a 13-member team that includes Ravi Jhala, a food scientist who spent most of his career designing dairy products the old-fashioned way at Chobani and Sargenta.

At one of festival's panels, lauded food scientist Harold McGee even deemed it a bit unfair to call Oregon's genus by the same name, since they taste, smell, and look completely different than anything coming out of Europe.

It's on our Instagram site … you'll see an orange book called Your Daily Bread, and it was written during World War II. She was an uncredentialed food scientist, so the food industry just hated her with a passion.

"As people learn about the effects of sugar-sweetened beverages on health, sugar drinks are rapidly becoming markers of social class in America," says Marion Nestle, a food scientist at New York University and the author of the book Soda Politics.

"Those are bacteria that are concerns for foodborne illnesses," said Paul Dawson, a food scientist and professor in the College of Agriculture, Forestry and Life Sciences at Clemson University in the United States, who was not involved in the study.

Dr. Mitchell is a food scientist who, at the time, had recently developed a process that can break down things like nuts, seeds and grains into their smallest particles — separating stubborn fiber from protein, say — and produce a smooth, creamy drink.

"There's no commercially-available bar right now that meets our needs, so we've had to go design something that will work for the crew, while trying to achieve a multi-year shelf-life," Takiyah Sirmons, a food scientist with NASA's Advanced Food Technology team, said in a press release.

The idea started in serial tech entrepreneur Andy Kleitsch's garage in 2018, when he and friend Jarret Stopforth, a food scientist who comes with decades of experience from the world of consumer packaged goods at major brands including Chobani and Campbell Soup, were talking about projects they aspired to work on.

When you do soak, follow the advice of food scientist/writer Harold McGee and America's Test Kitchen and add 1 tablespoon of kosher salt to enough water to cover the beans in a bowl by three inches, creating a brine that adds flavor to the beans and helps them soften faster.

DR. GRACE DOUGLAS, NASA FOOD SCIENTIST: In order to maintain their health and maintain top performing crew that are going to fulfill all their functions and have a very successful mission, we need to make sure that they're happy with their food system, that they want to eat it the entire time.

Baz really does her homework here, speaking with a food scientist as well as Darren Wong, the man who popularized the raindrop cake in the U.S. She ends up with a "visually stunning" PB&J-flavored creation all her own, which seems to taste about as delicious as a raindrop cake can taste.

Finally, building off Stephanie M. Lee's recent BuzzFeed takedown of the food scientist Brian Wansink, the team behind "The Joy of Cooking" outlined their response to an earlier Wansink-led kerfuffle about how the average calories per serving in 17 classic "Joy" recipes appeared to have soared since the cookbook's initial publication in 1936.

They can also make a rocket ship that actually launches; hear the musician Rob Schwimmer play the theremin, an instrument whose eerie sound is ideal for science-fiction soundtracks, and then try it themselves; and have a discussion via Skype with Vickie Kloeris, a NASA food scientist, who will explain how and what astronauts eat.

Dr. Cheryl Mitchell, the food scientist behind most of the Elmhurst products, explained why the company decided to introduce peanut milk: "The peanut is a very good source of protein, it's a relatively less expensive nut because it's a ground nut, and we have plenty of growth potential in the U.S. for more peanuts," she told Refinery29.

"But except for the lowest-smoke-point cooking fat of all, unclarified butter, which begins to smoke at only 250-300 degrees, smoke shouldn't be a problem in sauteing and pan-frying unless you have a very heavy hand on the burner control," food scientist and author Robert Wolke explained in The Washington Post in 1999.

To help figure out which would be best for most people, we spoke with several ice cream experts, including Brian Smith, owner at Ample Hills Creamery; Billy Barlow, director of culinary and production at Blue Marble Ice Cream; Lauren Tempera, avid home ice cream maker and one half of Red & Brown; and Douglas Goff, a professor and food scientist at the University of Guelph with more than 30 years of experience in the field of ice cream.

Here are some of the foods with the most, according to a review of studies by the Australia/New Zealand food board and a Japanese NGO devoted to umami: Kelp: 230-3380 mg /100g Seaweed: 550-1303 mg Marmite 1960 mg Vegemite: 1431 mg Fish sauce: 727-1383 mg Soy sauce: 400-1700 mg Parmesan cheese: 1200-1680 mg Roquefort cheese: 1280 mg Dried shiitake mushrooms: 23 mg Oyster sauce: 900 mg Miso: 200-700 mg Green tea: 2146-2140 mg Anchovies: 240 mg Salted squid: 2150 mg Cured ham: 270 mg Emmental cheese: 2130 mg Sardines: 0003-2000 mg Grape juice: 29 mg Kimchi: 21 mg Cheddar cheese: 180 mg Tomatoes: 140-250 mg Clams: 210 mg Peas: 200 mg Potatoes: 30-93 mg Scallops: 140-159 mg Squid: 20-146 mg Shimeji mushrooms: 140 mg Oysters: 40-150 mg Corn: 70-130 mg "If you want to make something taste good, put Parmesan on anything," food scientist Steve Witherly tells Business Insider.

Gianluca Tognon is an Italian food scientist, researcher, public health expert, author and speaker. In 2017 he has founded the consulting company The Food Scientist, which is based in Sweden.

Mitchell's father, William A. Mitchell, was a food scientist as well and inventor.

Bernard L. Oser (1899–1995) was an American biochemist and food scientist who was involved in vitamin analysis.

Chen Wei (; born May 1966) is a Chinese food scientist currently serving as vice-president of Jiangnan University.

Aaron Leo Brody, (born 23 August 1930) is an American food scientist, who developed new technologies in food processing and packaging.

Bernard E. Proctor (May 5, 1901 – September 24, 1959) was an American food scientist who was involved in early research on food irradiation.

Charles A. Becker (February 8, 1925 – October 16, 1999) was an American food scientist who contributed to the Institute of Food Technologists (IFT).

John D. Floros is a Greek-American food scientist and academic administrator serving as the President of New Mexico State University in Las Cruces, New Mexico.

Myron "Mike" Solberg (1930-July 28, 2001) was an American food scientist who was renowned for his collaboration with academia, government, and industry that better advanced food technology.

Virginia H. Holsinger (March 13, 1937 – September 4, 2009) was a food scientist who played an important part in the dairy industry. She helped to develop Lactaid and Beano.

Carl R. Fellers, 1925 Carl R. Fellers (1893–1960) was an American food scientist and microbiologist who was involved in the pasteurization of dried foods and canning Atlantic blue crab.

Pamela Hardt-English is an American food scientist and computer scientist who created Resource One, a "people's computing center" in 1972 at Project One, a "technological commune" in San Francisco, California.

Werner Georg Kollath (11 June 1892 in Gollnow, now Goleniów – 19 November 1970 in Porza) was a German bacteriologist, hygienist and food scientist. He is considered a pioneer of whole foods.

Philip K. Bates (July 2, 1902 - December 21, 1993) was an American food scientist who was involved in the development of food freezing, dehydration, and concentration both in academia and in industry.

Samuel Cate Prescott (April 5, 1872 - March 19, 1962) was an American food scientist and microbiologist who was involved in the development of food safety, food science, public health, and industrial microbiology.

Dame Cécile Ellen Fleurette La Grenade, (born 30 December 1952) is a Grenadian food scientist who has been serving as the Governor-General of Grenada since her swearing-in on 7 May 2013.

Maria Isabel Andrade (born 1958) is a Cape Verdean food scientist. Andrade has worked in Mozambique as a sweet potato researcher since 1996 and was a co- winner of the 2016 World Food Prize.

Hanlon, Joseph Top food scientist published false data. New Scientist Vol. 64, No. 922, pp. 436–37Robert S. Anderson 1983 Cultivating Science as Cultural Policy: A Contrast of Agricultural and Nuclear Science in India.

Samuel Abraham Goldblith (May 5, 1919 – December 28, 2001) was an American food scientist. While involved in World War II, he studied malnutrition, and later was involved in food research important for space exploration.

Aaron E. Wasserman (October 11, 1920 – July 5, 2015) was an American food scientist. He was the editor-in-chief of the Institute of Food Technologists' (IFT) Journal of Food Science (JFS) from 1981 to 1990.

Mrak was appointed as an instructor in food technology at UC Berkeley in 1937 and became professor and department chairman in 1948. In 1951, he led the move of the department to its current location at UC Davis, and was later appointed chancellor in 1959. He was the first food scientist to ever be named president or chancellor of a college or university. The only other food scientist to have this honor is James L. Oblinger, chancellor of the North Carolina State University in Raleigh from 2005 to 2009.

Fred C. Blanck (October 14, 1881 – 1965) was an American food scientist who was involved in the founding of the Institute of Food Technologists (IFT) which was involved in the publishing of food and nutrition articles and books.

Zoltan I. Kertesz (September 2, 1903 – August 1968) was a Hungarian-born, American food scientist who was involved in the early development of food microbiology and food chemistry. He was also an active member of the Institute of Food Technologists (IFT).

Fred Wilbur Tanner (1888–1957) was an American food scientist and microbiologist who involved in the founding of the Institute of Food Technologists (IFT) and the creation of the scientific journal Food Research (now the Journal of Food Science (JFS).).

Roy C. Newton was an American food scientist who was involved in research and development of antioxidants in food and meat products during the 20th century. He also was a founding member of the Institute of Food Technologists (IFT) in 1939.

Dr. August Oetker (6 January 1862 – 10 January 1918) was a German inventor, food scientist and businessman. He is known as the creator of baking powder as a ready-to-use product, and also as the founder of the Dr. Oetker company.

Another Well-Deserved Honourable Distinction for Professor Da-Wen Sun, a World- Renowned Food Scientist He is also President of International Commission of Agricultural and Biosystems Engineering (CIGR).Xinhua News Agency: Da-Wen Sun Elected President of CIGR, First Chinese in this Position (Chinese).

Elvira de Mejia (born in 1950) is a biochemist and food scientist, currently working as a professor of Food Sciences and Human Nutrition at the University of Illinois at Urbana–Champaign. She is an expert in the areas of food science, food toxicology, and chemoprevention.

Kathryn J Boor is an American food scientist and academic administrator. She is the dean of Cornell University Graduate School and vice provost for graduate education. Previously she served as the Ronald P Lynch Dean of the Cornell University College of Agriculture and Life Sciences.

Merritt was born in Greenville, Illinois, to a food scientist father who worked on the Coffee-Mate project. Merritt received a BS in journalism from the University of Illinois at Urbana–Champaign and pursued graduate work in communications at the University of Texas at Austin.

Gideon E. "Guy" Livingston (1927 - January 1, 2000) was an American food scientist who was responsible for founding Phi Tau Sigma at the University of Massachusetts Amherst. He was also well known in food safety for foodservice establishments and for refrigerated foods shelf-life studies.

Emil Marcel Mrak (27 October 1901 – 9 April 1987) was an American food scientist, microbiologist, and former chancellor of the University of California, Davis. He was recognized internationally for his work in food preservation and as a world authority on the biology of yeasts.

Porcello left the company as its principal food scientist in 1993 after 34 years. Additionally, he was a longtime volunteer with ACDI/VOCA, for which he helped create a food and program and company in Thailand. Sam Porcello died May 12, 2012, at the age of 76.

The Supreme Court made the decision that a "food scientist" does have the right to diagnose or treat illness by prescribing diet. Christian then advertised himself as a "hero" and "vindicated by the supreme court".Anonymous. (1908). Eugene Christian, the Hero. The Columbus Medical Journal 32: 123.

Dr. Raza Hussain, PhD (France), Post Doctorate (Canada), a notable food scientist, also belongs to the same village (132/R.B) and had completed his secondary education from government high school salarwala. The town has a multi-ethnic population of ten thousand. Much of this population is uneducated.

Keith H. Steinkraus (1918–2007) was an American food scientist who was well known in food fermentation which led to the growth of soy-based foods. He also was involved in bacterial diseases used in the control of European chafer and Japanese beetles in New York state.

Robert E. Berry is an American retired food scientist who was involved in citrus research with the United States Department of Agriculture (USDA) Agricultural Research Service (ARS) before becoming Editor-In-Chief of the Institute of Food Technologists' (IFT) Journal of Food Science (JFS) from 1990 to 1998.

Martin S. Peterson was an American food scientist who was involved in food irradiation, food supplies for the United States military, and in confectionery products development. He also served as Editor-In-Chief of Food Technology and the scientific journal Food Research during the 1950s for the Institute of Food Technologists.

57-59 Christian had no medical qualifications, advertised himself as a "food scientist" and practiced diet therapy. In 1905, he was arrested and prosecuted by the New York County Medical Society for practicing medicine without a license.Anonymous. (1905). Unlicensed Practitioner Arrested. Journal of the American Medical Association 45 (3): 202.

How To Cook That was founded by Ann Reardon in 2011. Prior to becoming a YouTube personality, Reardon worked as a qualified food scientist and dietitian. She left the field of food to work with youth in a low socioeconomic area in Western Australia. She self-catered for various events.

Margaret Treloar is a Canadian food scientist and product development expert. She served as Chair of the World Board of the World Association of Girl Guides and Girl Scouts from 2008 to 2011. In 1984 she founded Treloar Product Development International Inc., a consulting firm specializing in improved methods for product development.

Mavis Owureku-Asare is a Ghanaian food scientist. She researched the use of solar dehydration to preserve tomatoes. She conducted research showing that poor quality foods were sold in some Ghanaian markets. She is a senior research scientist at the Biotechnology and Nuclear Agriculture Research Institute of the Ghana Atomic Energy Commission.

Chi-Tang Ho (; born 1944) is a Chinese-born American food scientist. He received his PhD in organic chemistry in 1974 and started working as a researcher and professor in the food science department at Rutgers University. He is now director of the food science graduate program at Rutgers University in New Brunswick, New Jersey.

Post Honey Graham Oh's Honey Graham Oh's (or Oh's! or Ohs ) is a cereal brand introduced in the mid-1980s by the Quaker Oats Company. Ed Shannon was the food scientist at Quaker Oats responsible for the development of this cereal. The pieces are crunchy corn and oat rings filled with graham cracker bits, crispy rice, and honey.

Ernest Joseph Briskey (1930 – June 24, 2006) was an American food scientist who was involved in the biological studies on meat tissue during the slaughtering process. He also developed the use of meat science as a career, including the charter of the American Meat Science Association, both at the University of Wisconsin–Madison and at Oregon State University.

During the 1950s, he wrote several classic scientific papers, published in Nature on yeast pectinases with Arnold Demain. Whilst at UC Davis, he worked with the Chinese born food scientist, Bor S. Luh. In 1969 he was named University of California at Davis Faculty Research Lecturer. In 1985 he co-authored a definitive book on viticulture with Maynard Amerine.

Olga Martín-Belloso (born July 8, 1960) is a Spanish food scientist and Professor at the University of Lleida. She was the first Spanish woman to join the International Union of Food Science and Technology and is President of the European Federation of Food Science and Technology. Martiín-Belloso works on new technologies for food processing.

Dr. Lewis J. Minor. Lewis Joseph Minor (October 24, 1914 – March 17, 2002) was an American inventor, food scientist, businessman and philanthropist who founded the L. J. Minor Corporation in 1951 and is credited as one of the earliest supporters for elevating the chef title from domestic to professional in the Department of Labor Dictionary of Occupational Titles.

Arthur Chester Dahlberg (1 January 1896 – May 5, 1964) was an American food scientist specializing in the dairy industry. His research helped to improve the methods of processing milk and milk products. He was Professor and Professor Emeritus of Dairy Industry at Cornell University. He received the 1944 Borden Award for excellence in research in dairy manufacturing.

Charles J. Bates (May 4, 1930 - September 28, 2006) was an American food scientist who was involved in the development of baking formulas for angel food and devil's food cake, then later developed high fructose corn syrup sweetener for Coca-Cola. Away from his research, Bates was also involved with the Boy Scouts of America in Indiana, earning numerous awards.

Bernard J. Liska (May 31, 1931 – November 11, 2002) was an American food scientist who was involved in the creation of the Food Science Department at Purdue University in West Lafayette, Indiana. He also served as President of the Institute of Food Technologists in 1984-85 and was scientific editor of the Journal of Food Science from 1970 to 1981.

Maynard Alexander Joslyn (July 7, 1904 – November 28, 1984) was a Russian- born, American food scientist who involved in the rebirth of the American wine industry in California following the repeal of Prohibition in 1933. Joslyn was also involved in the development of analytical chemistry as it applied to food, leading to the advancement of food chemistry as a scientific discipline.

Alina Szcześniak (1984) Alina Surmacka Szczesniak (July 8, 1925 – July 23, 2016) was a Polish-born American food scientist best known for her contributions to food texture. In 2002, she received the plaque of Honorary President of the International Federation of Surveyors on behalf of her father, Wladysław Surmacki, who was to be President in 1942, but did not survive the war.

Catherine J. Personius (August 5, 1904 - October 31, 1994) was an American food scientist who had a significant influence on food and nutrition research at Cornell University and herself studied the chemical properties of food products in order to understand their nutritional value. She was the first woman to serve as the Coordinator of Research and Assistant Director of the Experiment Station at Cornell.

Samuel J. Porcello (May 23, 1935Samuel J Porcello in Toms River, New Jersey; U.S. Public Records Index – May 12, 2012) was an American food scientist who worked at Nabisco for 34 years. He is particularly noted for his work on the modern Oreo cookie. Porcello held five patents directly related to the Oreo. In particular, Porcello was the inventor of the white Oreo cookie creme- filling.

George F. Stewart (February 22, 1908 – March 18, 1982) was an American food scientist who was involved in processing, preservation, chemistry, and microbiology of poultry and egg-based food products. He also became the first president of the International Union of Food Science and Technology (IUFoST) after it was formed at the 1970 conference in Washington, DC from the International Congress of Food Science and Technology.

Carbonated water is increasingly popular in cooking to provide a lighter texture to doughs and batters as compared to regular water. Kevin Ryan, a food scientist at the University of Illinois at Urbana–Champaign, says the effervescent bubbles when mixed with dough provide a light texture, as in tempura. Pockets of carbon dioxide gas are introduced into the dough and further expand when cooking.

400px The Sakaguchi test is a chemical test used for detecting the presence of arginine in proteins. It is named after the Japanese Food Scientist and Organic Chemist, Shoyo Sakaguchi (1900-1995) who described the test in 1925. Sakaguchi reagent consists of 1-Naphthol and a drop of sodium hypobromite. The guanidine group in arginine reacts with Sakaguchi reagent to form a red- coloured complex.

Rose Marie Valdes Pangborn (1932 – March 17, 1990) was an American food scientist, food technologist, professor, and a pioneer in the field of sensory analysis of food attributes. She worked as a sensory scientist in the Experiment Station, Step VIII, served for 35 years at the University of California, Davis. She co-founded the Association for Chemoreception Sciences (ACHEMS), and the Sensory Reception Scholarship Fund (SSSF).

After being discharged from the army in 1957, Wornick entered graduate school at the Massachusetts Institute of Technology in Cambridge, studying under the food scientist Bernard E. Proctor.Bernard E. Proctor, Nicholas Appert Award Recipient, 1956, Institute of Food Technologists (IFT) . Retrieved January 31, 2008. During this time he also worked part-time at the National Fisheries Institute (NFI) developing processes for testing the freshness of fish based on trimethylamine oxide levels.

Cheez Whiz is a processed cheese sauce or spread sold by Kraft Foods. It was developed by a team led by food scientist Edwin Traisman (1915–2007). While many sources give its national debut as 1953, it was advertised by Kraft and retailers in several states in late 1952. Orangish-yellow in color, it usually comes in a glass jar and is used as a topping for various foods, including corn chips, and hot dogs.

Herbert Ralph "Herb" Peterson (January 5, 1919 - March 25, 2008) was an American fast food advertising executive and food scientist most known for being the inventor of the McDonald's Egg McMuffin in 1972.Date of birth, and that born in U.S.A., from Genealogue Challenge #123 The breakfast business that he pioneered with this item had grown to an estimated $4–5 billion in annual revenues for the fast food restaurant chain McDonald's by 1993.

She owned a small olive grove outside Oroville in the Sacramento Valley, and sought ways to increase her market beyond olive oil. At the time, olives could not be successfully preserved for long-term storage or shipment. Working with a University of California food scientist, she experimented with a number of pickling methods before hitting on a formula that resulted in a marketable product. She founded the Ripe Olive Industry of California.

William Vere Cruess (August 9, 1886 – March 13, 1968) was an American food scientist who pioneered the use of fruits to produce fruit-juice beverages, fruit-based concentrates and syrups. He was one of the first investigators in the United States to use freezing storage for preservation of fruits and fruit products. Cruess's research also proved beneficial in the rebirth of the wine industry in California after the repeal of Prohibition in 1933.

Robert Vincent Decareau (May 26, 1926 – January 18, 2009)Nashua (NH) Telegraph 20 January 2009 article on Decareau's death. - accessed 25 July 2009. was an American food scientist who was involved in the development of microwave applications in food technology, specifically technology that would lead to the development of the microwave oven. He also served in the United States Navy during World War II and in the United States Army during the Korean War.

Clayton was born in Liverpool on 2 September 1922 to Constance Evelyn (née Caine) and William Clayton, a food scientist who is credited with inventing salad cream. She was educated at St Nicholas Preparatory School in Orpington and Bromley County School for Girls, where she was head girl. She went on to study medicine at the University of Edinburgh, qualifying in 1946. Her interest in research took her to the Medical Research Council clinical endocrinology unit in Edinburgh.

According to the Food and Drug Administration of the United States, health benefits claimed by raw milk advocates do not exist. "The small quantities of antibodies in milk are not absorbed in the human intestinal tract," says Barbara Ingham, PhD, associate professor and extension food scientist at the University of Wisconsin-Madison. "There is no scientific evidence that raw milk contains an anti-arthritis factor or that it enhances resistance to other diseases.""Got Milk?" by Linda Bren.

Nevin Stewart Scrimshaw (January 20, 1918 - February 8, 2013) was an American food scientist and Institute Professor emeritus at the Massachusetts Institute of Technology. Scrimshaw was born in Milwaukee, Wisconsin. During the course of his long career he developed nutritional supplements for alleviating protein, iodine, and iron deficiencies in the developing world. His pioneering and extensive publications in the area of human nutrition and food science include over 20 books and monographs and hundreds of scholarly articles.

Jason Priestley's line about making a Tim Horton's donut named after him the night of Robin's debacle inspired the fast food chain to make an actual "The Priestley" donut. An in-house food scientist who was a fan of the show developed the item as Priestley described—a Timbit inside a strawberry vanilla donut—within hours of the broadcast. A small batch was eventually made, but the company does not intend to make it part of the menu.

Taieri George, a 6.8% Belgian-inspired spiced ale, is released every year on 6 March, the birthday of Richard Emerson's father George. It is a bottle-conditioned ale that includes nutmeg, cinnamon and an unnamed spice in its ingredients. The JP is a Belgian ale introduced as a commemorative tribute to University of Otago food scientist Jean-Pierre Dufour. Sales from the beer assist in funding an Otago University student scholarship established by Emerson's in February 2007.

Charles Olin Ball (1893–1970) was an American food scientist and inventor who was involved in the thermal death time studies in the food canning industry during the early 1920s. This research was used as standard by the United States Food and Drug Administration for calculating thermal processes in canning. He was also a charter member of the Institute of Food Technologists in 1939 and inducted among the first class of its fellows in 1970 for his work in academia and industry.

Coombes is the son of Eileen and John Coombes. His father was a food scientist, who enjoyed playing jazz piano, and his mother was an English teacher. Although he was born in England, he lived with his family in San Francisco, from around the age of five up until the age of nine, at which point in 1985 they returned to his birthplace in Oxford. Coombes played classical piano at this age, but gradually moved on to an interest in playing guitar.

McDonald's executive and food scientist Herb Peterson invented the McMuffin in 1972 and also the now famous greeting, "May I have your order, please?". In another key development, Jim Delligatti of the Pittsburgh franchise invented the Big Mac in 1967. The McDonald's successful expansion was mainly due to its use of the franchise system, an innovation borrowed from a sewing machine manufacturer, the Singer Corporation. Singer had developed it during the late 19th century, and it was so successful that it was soon adopted by its competitors.

Freeze- dried foods were developed for the Mercury missions. Despite the common use of images of space walking astronauts in shuttle era space suits on packaging, freeze dried ice cream was not included on any Apollo, Skylab, Space Shuttle, or International Space Station missions. According to one NASA food scientist, although freeze-dried ice cream was developed on request, "it wasn't that popular." Astronaut Mike Massimino expressed dislike over freezed-dried ice cream, calling it "disgusting" and "more closely related to a building material than a food".

Cheribundi was initially founded in 2004 by John Davey. After quitting his job as a Wall Street banker in 2006, Davey worked with Cornell food scientist Olga Padilla-Zakour, who directs the Food Venture Center (FVC) at Cornell's New York State Agricultural Experiment Station in Geneva, to develop an all-natural tart cherry juice. The resulting product was named CherryPharm, as the drink retained what are believed to be pain-prevention and muscle-damage recovery properties of sour cherries. CherryPharm rebranded as Cheribundi in 2012.

Brody studied under Bernard E. Proctor, an American food scientist involved in early research of food irradiation, and the MIT Food Technology Department Chair. Brody’s "Masticatory Properties of Foods by the Strain Gage Denture Tenderometer", was one of the many contributions he made to the world of food technology. The invention was featured in Life (magazine) on October 29, 1956, and included a full page of pictures of the machine which was shown chewing a piece of mozzarella cheese. The device is on display at the MIT Museum.

John Griffith Vaughan (5 May 1926 - 17 May 2005) was a Welsh food scientist. He was an expert in seed science, whose work linked the fields of botany and nutrition. During nearly 40 years at the University of London, Vaughan pioneered new techniques for the study of seed proteins, became the leading expert on the structure and composition of oilseeds such as oilseed rape, and was widely consulted by industry. His expertise in identifying plant parts in animal and human foods was much sought after by flour millers and other food processors.

SnackWell's products were marketed as fat-free and thus healthier snacks, as the U.S. dietary guidelines of the early 1990s advocated a reduction in the consumption of fats. In an ironic and unintended consequence, SnackWell's higher carbohydrate count was later cited as a likely contributor to the obesity epidemic of the 1990s and beyond. The Snackwell Effect was named for the tendency to consume greater quantities of an item or service deemed morally superior, such as a putatively healthier cookie, or more energy-efficient lighting. SnackWells were developed by Nabisco's principal food scientist, Sam Porcello.

Pumpkin pie topped with a dollop of Cool Whip Cool Whip was introduced in 1966 by the Birds Eye division of General Foods, now part of Kraft Heinz. Within two years of introduction, it became the largest and most profitable product in the Birds Eye line of products. Cool Whip is now the most consumed brand of whipped topping in the U.S. Cool Whip was created in 1966 by food scientist William A. Mitchell. The key advantage of his invention was that the product could be distributed frozen.

In 2008, the first-place group of four made a PowerPoint presentation called "It's Electric", about electrical engineering. In 2009, the contest was won by four girls who created a website about astrobiology. The group who won the second-place prize in 2009 made a "cookbook" with recipes for how to become a food scientist for NASA; third place that year created a simple home-made yarn-bound storybook. First place winners receive $2000 to split between members of a group, and a trip to NASA's Kennedy Space Center.

I (New York: Alfred A. Knopf, 1961), p. 18. while Alan Davidson, author of The Oxford Companion to Food, identifies chopped fresh parsley as the minimalist basis of the fines herbes mix, with the addition of "any (or all) of: chervil, tarragon, chives", noting that the number of different herbs to be used is far from fixed.Alan Davidson, Oxford Companion to Food (Oxford University Press), p. 307. Food scientist Harold McGee's definition, on the other hand, limits the number of fines herbes to tarragon, chervil, chive, and omits parsley altogether.

Cheryl Mitchell is an American plant food scientist who created the HydroRelease milling process. She is the chief scientist at Elmhurst Milked and the creator of a line of plant-based milks. Mitchell started her career after getting her Ph.D. specializing in carbohydrate chemistry by developing Rice Dream rice milk for natural foods company Imagine Foods. In 2001, she left Imagine Foods, bought a research facility in California and spent five years working for herself and developing a process for creating plant-based milk that equaled the protein level of dairy.

Tang is an American drink mix brand that was formulated by General Foods Corporation food scientist William A. Mitchell in 1957, and first marketed in powdered form in 1959. The Tang brand is currently owned by Mondelēz International, a 2012 North American company split off Kraft Foods Inc. Sales of Tang were poor until NASA used it on John Glenn's Mercury flight in February 1962, and on subsequent Gemini missions. Since then it has been closely associated with the U.S. human spaceflight program, which created the misconception that Tang was invented for the space program.

Although other salts of glutamate have been used in low- salt soups, they are less palatable than MSG. "MSG might even promote healthy eating, (food scientist Steve Witherly) hypothesizes, by not only making kale more delicious but also letting you get away with using less salt." MSG is commonly used and found in stock cubes (Bouillon cube), soups, ramen, gravy, stews, condiments, savory snacks etc. The ribonucleotide food additives disodium inosinate (E631) and disodium guanylate (E627), as well as conventional salt are usually used with monosodium glutamate-containing ingredients as they seem to have a synergistic effect.

Felix Frederiksen (1892–1974), stationed in France during World War I, discovered Roquefort cheese, made from Lacaune sheep's milk and aged in natural limestone Combalou caves of Roquefort-sur-Soulzon. After World War I, Frederiksen pursued his dream to make American Roquefort-style cheese by becoming a food scientist and “research chemist for Pabst Farms, the cheese division of Pabst Brewing Company during Prohibition.” Beginning in 1923, Pabst made “Pabst-ett processed cheese spread” and aged the cheeses in its brewery cellars, now empty of beer barrels. While at Pabst, Frederiksen created several patents for whey-based processed cheese (similar to Kraft Foods Inc.

In contrast, Michael Specter, writing in The New Yorker, reported that Smith was presented as a "scientist" on The Dr. Oz Show despite his lack of any scientific experience or relevant qualifications. Bruce Chassy, a molecular biologist and food scientist, wrote to the show arguing that Smith's "only professional experience prior to taking up his crusade against biotechnology is as a ballroom-dance teacher, yogic flying instructor, and political candidate for the Maharishi cult’s natural- law party." Jon Entine, an author and science journalist, accused Smith of being "an activist with no scientific or medical background" and said that Smith's views amount to "near-hysterical criticism".

La Grenade is the third of 5 daughters born to Allan A. La Grenade , a civil servant, and Sibyl Sylvester- La Grenade, a registered nurse. Her maternal grandmother, Mary Louise "Eva" Ollivierre-Sylvester, was the first woman in the British Windward Islands to serve on the legislative council of her country, after being elected in 1952, less than a year after universal suffrage. La Grenade is a food scientist trained in the United States. She holds a bachelor's degree in chemistry from the University of the West Indies, as well as a master's degree and doctorate in food science from the University of Maryland at College Park.

Octavio Paredes López (born 1946 in Mocorito, Sinaloa), is a Mexican biochemical engineer and food scientist. He is a past president of the Mexican Academy of Sciences, a founding member of the International Academy of Food Science and Technology, and a member of the Governing Board of the National Autonomous University of Mexico. He received the National Prize for Arts and Sciences in 1991 and the Third World Network of Scientific Organizations Award in 1998. Paredes López obtained bachelor's and master's degrees in biochemical engineering at the National Polytechnic Institute in Mexico City, and later earned a master's degree in food science at Czechoslovak Academy of Sciences in Prague.

Stephen Kaufman of Green Bay, WI, a food scientist, and Jim McGuire, a research and development technician, came up with the invention while working for General Mills in the late 1980s, after Kaufman was browsing through a women's magazine and seeing shampoo samples inserts. The original idea was based on frozen ice pops. Kaufman told the Minneapolis–Saint Paul magazine City Pages that the original conception was for the yogurt to be firm, so the tube would stand straight up — like an ice pop — but when that didn't work out, they shifted toward a creamy yogurt. The original idea faced internal opposition at General Mills.

At age twelve, Percy stowed away on a passenger train to New York City, where he slept under a sign on 155th Street in the Harlem neighborhood of the Manhattan borough of the city. Ironically, his oldest sister, Lillian Sutton Taylor who was 20 years his senior, was attending Columbia Teacher's College at the time. His oldest brother John Sutton, a food scientist who had studied under George Washington Carver, and also in Russia, was living in New York at the time Percy arrived there. His family clearly had resources, a sense of adventure and determination during a time when many African-Americans were extremely limited in options.

This jury terroir was created by Florence Bérodier, the food scientist, to elaborate in response to a set of formidable challenges that Comté cheese underwent in the beginning for its unfamiliar taste and smell. "The jury terroir is there to speak of all the richness in the tastes of a Comté…" – original member confirmed. For Comté cheese to be worldly renowned, the quality improved, but the challenge stand still to create a uniform taste, which was impossible to achieve since there were 160 different fruitières specializing. But through the process of jury terroir, people came to focus on communication among the tasters, which improved their ability to perceive and gained in value.

Students can count on several dozen courses from myriad disciplines to focus on the connections between food, the environment, health, politics, and the global economy. Throughout the year, public lectures by guest speakers join with culinary workshops and film screenings to offer the Yale and New Haven community a chance to learn more about food and farming. Past speakers have included chefs Alice Waters and Jacques Pepin, authors Wendell Berry, Eric Schlosser, and Michael Pollan, architect Bill McDonough, and food scientist Harold McGee. Culinary workshops at the Yale Farm and in residential college kitchens provide hands-on opportunities for students to learn the art and practice of skills like bread making, fruit preservation, and lacto-fermentation.

Bor Shium Luh (January 13, 1916 – June 4, 2001) was a Chinese-born American food scientist who was known was for his research in fruit and vegetable products and in developing food science and technology in Asia, Latin America, and the Middle East.UC-Davis biography on Luh His early publications show an alternative spelling of his middle name as "Shiun," therefore this spelling was used for a plaque acknowledging his contributions outside the new food laboratory located in the Robert Mondavi Institute of Wine and Food Science sensory building at the University of California, Davis. These publications were deposited at Shields Library, Special Collections, UC Davis, in 2011. He was a noted researcher on the topic of rice research and development.

A new design for the face of the cookie was launched in 1924; the modern-day Oreo design was developed in 1952 by William A. Turnier, incorporating the Nabisco logo. In 1920, a second lemon crème-filled variety of the Oreo was introduced, as an alternative to the white crème-filled variety, but this was discontinued in 1924 and the original flavor was the only version available for the next several decades. The modern Oreo cookie filling was developed by Nabisco's principal food scientist, Sam Porcello, who retired from Nabisco in 1993. Porcello held five patents directly related to his work on the Oreo; he also created a range of Oreo cookies that were covered in dark chocolate and white chocolate.

In May 2009, food regulators from Germany discovered trace amounts of cocaine from coca leaf extracts in Red Bull Simply Cola, Pepsi One, and Diet Coke. Red Bull GmbH responded by insisting that only de-cocainised coca leaf extracts are used in the production of Red Bull Cola. The amounts in question are minute, around 0.13 micrograms of cocaine in a can of Red Bull Cola, so about 100,000 liters of the cola would need to be consumed for the cocaine to be harmful, according to Bernhard Hoffman, a food scientist for North Rhine-Westphalia who conducted the Red Bull study. Despite this, the drink was ordered off the shelves in the German states of Hesse, North Rhine-Westphalia, Thuringia and Rhineland-Palatinate.

Though pickle originated in India where it is called the "achar", the English term "pickle" comes from the Dutch word "pekel" which refers to the brine. Hobson- Jobson's Definitive Glossary of British India states that the Indian word "āchār" was also mentioned in 1563 CE book authored by the Portuguese physician Garcia da Orta who mentions Indians of the Portuguese Indian colony of Goa preserving cashew with salt Indians called "Āchār". The Indian food scientist K. T. Achaya explains in his A Historical Dictionary of Indian Food that pickling is cooking without fire. He further adds that the Hindu text the Linga Purana (variously dated from 5th to 10th/15th CE) in Kannada language by Gurulinga Desika provides 50 pickle recipes, and achar also finds mention in the King of Keladi "Basavappa Nayaka" (r.

Philip E. Nelson (born 1934) is an American food scientist who is best known for his work in bulk aseptic processing and packaging of food and the use of chlorine dioxide gas and hydrogen peroxide liquid to commercially sterilize food products and food contact surfaces. He was the Scholle Chair and Professor in Food Processing at the Department of Food Science at Purdue University. Aseptic processing and packaging would be involved in the relief efforts following the 2004 Indian Ocean earthquake and Hurricane Katrina in 2005. He received the World Food Prize in 2007 for his work on aseptic food storage.Happynews.com, June 18, 2007, reproducing an Associated Press article, "Indiana Scientist Awarded World Food Prize" Nelson was president of the Institute of Food Technologists (IFT) for 2001-2.

Viestad has a cand.mag. degree (master's degree) from the University of Oslo. As his academic background is studies in history, political science and media science, his stated culinary qualification is an all-consuming preoccupation with food, where research is as likely to be conducted in a library as a laboratory or a kitchen. He frequently emphasises that he is not a trained chef, but an enthusiastic home cook with a special interest in the history and cultural context of food. From 1995 to 1997, Viestad wrote for Morgenbladet, between 1997 and 1998 for Dagsavisen, and has been with Dagbladet since 1998. His weekly column in the Dagbladet weekend supplement Magasinet titled "Det beste jeg vet" began in 1999, initiating his collaboration with photographer Mette Randem of critical acclaim. Viestad has been involved with the "molecular gastronomy" movement since 1999, working especially with French food scientist Hervé This at the Collège de France in Paris, and was a member of the International Workshop for Molecular Gastronomy, where he has participated with food scientists, such as Harold McGee, and Peter Barham and chefs Heston Blumenthal and Pierre Gagnaire. In his popular Washington Post column "The Gastronomer" that ran from 2008 to 2012, he wrote about the science of everyday cooking.