From MSN news:
Just think... meat for which no animal will have suffered and died! Photo: MSN
“As time moves forward the world faces crisis after crisis, food shortages among the greatest of these shortages. Dr. Vladimir Mironov of the Department of Regenerative Medicine and Cell Biology at the Medical University of South Carolina has the solution: Grow it in a lab.
Sounds like something out of a dystopian futuristic sci-fi novel, doesn’t it? Continue reading
Nicola Twilley, writing for MSN, from a story titled: “Hold the Sugar: An Interview with Food Scientist Beverly Tepper on Genetics, Taste, and Bitter-Blockers”
“”Food design” can mean very different things, depending on whom you ask. Over the past couple of weeks, we’ve heard from a design critic, a corporate giant, a Jell-O entrpreneur, and a pair of design provocateurs about the possibilities and pitfalls of redesigning our food—and between them the conversation has ranged from the impossibility of inventing new pasta shapes to the need to rethink agricultural subsidies, and from DIY digestive system hacks to flavor-changing chewing gum.
The food scientist Beverly Tepper is director of the Sensory Evaluation Laboratory at Rutgers University. Her research combines nutritional science and psychology with the genetics of taste perception in order to better understand the links between flavor, diet, and health. We talked about some of the innovations she thinks will reshape our food in the coming years, where food scientists have gone wrong in the past, and what she thinks of molecular gastronomy. Continue reading