Collaborate Disseminate & Propagate
From robots that flip burgers in California to ones that serve up bratwursts in Berlin, we are starting to see how machines can play sous-chef in kitchens around the world. But scientists at the University of Cambridge have been exploring how these cul… Continue reading Robot chef uses machine learning to perfect its omelette-making skills
More people are making sourdough at home than ever before, and while it may not take a lot of effort to find a decent recipe, it’s quite another thing to try using recipes to figure out how and why bread actually works. Thankfully, [Makefast Workshop] has turned copious research and …read more
Continue reading Beautiful Sourdough Bread at Home Thanks to Dynamic Recipe Paramatrization
We hear fables of how to restore the crispness to your crisp and the crackle to your crackers, but they are more hot air than some of the methods. We found one solution that has some teeth though, and it doesn’t require any kitchen appliances, just a pair of headphones. …read more
Continue reading Don’t Trust Your Ears for the Freshest Chips
CRISPR-Cas9 gene-editing is one of the most powerful tools available to modern science, but genetically-modified organisms (GMOs) in food are subject to some tight regulations. Now, researchers at North Carolina State University have created a new vers… Continue reading New CRISPR method edits crops without technically making them GMOs
Many vegans and vegetarians swear by soy as a meat-free protein source, but concerns have been raised over the environmental sustainability of soybean farming. With that in mind, new research now suggests that specially-prepared fava beans may be a bet… Continue reading Fava beans may be a greener substitute for soy
It was just a couple of years ago that we heard how scientists had used soybean waste to produce a healthy (and supposedly tasty) probiotic drink. Now, they’ve done the same thing with unsold bread that would otherwise be discarded.Continue ReadingCate… Continue reading Unsold bread used to make gut-boosting probiotic beverage
Most of the world — despite the canaries in the coal mine — was unprepared to cope with the coronavirus outbreak that’s now besieging us. Now, work is starting to get underway both to help manage what is going on now and better prepare us in the future. In the latest development, the UK government today […] Continue reading In the wake of COVID-19, UK puts up £20M in grants to develop resilient tech for critical industries
If you’ve ever thought that you got food poisoning from eating sushi, you might have actually gotten worms from the stuff. A new study indicates that such fish worms are now more common than ever – although chefs usually pick them out.Continue ReadingC… Continue reading Study suggests that sushi has gotten way wormier
A few years ago, for the first time ever, astronauts ate lettuce that had been grown aboard the International Space Station (ISS). It has now been determined that the “space lettuce” was at least as nutritious as similar plants grown on Earth.Continue … Continue reading ISS-grown “space lettuce” is just as good as its Earthly counterparts
Although fresh produce is usually quite a healthy food choice, there’s always a risk that it may be contaminated with norovirus. That said, new research now indicates that a fruit-derived coating helps eliminate such viruses more effectively than ever … Continue reading Cranberry/citrus combo helps kill norovirus in fresh produce