by Kimberly Schaub | May 27, 2017 | Podcast
I first met Dr. Cesar Vega Morales at the Modernist Cuisine kitchen laboratory. He was conducting blue-sky research and exploring the application of food science in commercial kitchens, and I was cooking and learning. He had just edited The Kitchen as Laboratory book,...
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by Anna Chow Fry | May 21, 2017 | Food Science
When I say what my occupation is to those who are not in the food industry, I always get puzzled looks. Then followed by a ton of questions. When I’m in a hurry, I just respond with “I taste things for a living” and then laugh. But when I do have...
by Kimberly Schaub | May 20, 2017 | Podcast
Last week, we interviewed Right Brain Consulting owner William Madden, but we had to truncate the interview. Today, as a special bonus, here is Will’s origin story and how some of the best life decisions come from a college bet (…not). Like what you heard?...
by Kimberly Schaub | May 15, 2017 | Podcast
William Madden didn’t mean to go into food manufacturing, but a bet at Georgia Tech piqued his interest in barrier packaging, and the rest is a funny and adventurous history. He came onto the podcast to share some keys to success for product development and how...
by Anna Chow Fry | May 8, 2017 | Food Science
Editor’s note: Sensory evaluation is a specialized field in food science and takes a great deal of organization and coordination, statistical evaluations, and reporting to significant business stakeholders, like project or brand management. Sensory Scientist...
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