Nanomaterials in our Food

The use of nanomaterials in food has become somewhat of a question mark these days. Nanomaterials, molecular sized particulates, are injected  into foods to enhance them in various ways. They can make dairy products creamier without adding any additional fat, they can improve flavors through intensification and they can brighten the colors of foods. So, […]

The Experience of Flavor

After that first taste of Tom Yum or Shrimp Creole, have you ever wondered what it is that gives your mouth that burning sensation? Or what about that odd cooling sensation when you pop a mint into your mouth? These sensations are neither taste nor aroma, but something quite distinct, which can either enhance or […]