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by Kimberly Schaub | Apr 12, 2015 | Food Science
Well, readers, it’s been a while. To say it’s been busy is a bit of an understatement and a disservice to the adventures I’ve been having. I’ll to take time to record those, and I hope I’ll be able to keep up. First: Food Tasting 2.0...
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by Kimberly Schaub | Nov 3, 2014 | Food Industry
After two years at Beecher’s Handmade Cheese and parent company Sugar Mountain, I have moved to the Product Innovation team at Lundberg Family Farms, a family-owned rice farm and mill in Chico, CA. Chico is 90 miles north of Sacramento and is surrounded...
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by Kimberly Schaub | May 30, 2012 | Food Science
Photo by Paul Alhadef at the Pueblo Library Molecular Gastronomy – my favorite application of science. In his introduction to Molecular Gastronomy, editor Albert Sonnenfeld says that “molecular gastronomy deals with culinary transofmrations and the sensory phenomena...
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by Kimberly Schaub | Mar 24, 2012 | Food Science
I have been playing around with recipes lately, and I have found that I truly enjoy taking a recipe and playing around with the ingredients and preparation methods. I’ve been baking protein cookies for Josh for almost two years now, I don’t think...
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