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“Fermentation is an act of love and trust” - John Wilson PhD. 🫶 🤝 This CSU Food Science and Human Nutrition alumni turned assistant professor’s research is about sparking curiosity in fermentation and food science and cultivating community through discovery. 🥖 🌎 💡 Check out the latest episode of Health and Human Science Matters to learn more about Dr. Wilson's research, relationship with fermentation, and how he aims to spark his student's curiosity 🎧 🔗 👉 https://col.st/8cuiL

It's not too late to register for the Northern Lights on Food Masterclass next month! The course digs into how techniques available at large-scale research infrastructures like the MAX IV Laboratory and the European Spallation Source (ESS) can aid in food science research. It also covers the importance of food structure and functionality, practical excersises and demonstrations of proposal writing, as well as basic training on data analysis. Details: https://lnkd.in/dPqcRNpH

Really interesting studies for the Seafood Sector! 

These should be an interesting series of lectures presenting the science relating to ultra processed food! Hopefully they will cut through some of the unhelpful noise which often surrounds the subject. I will be watching with interest! https://lnkd.in/eHerUk4M

It is really nice to see that the papers we published so far with my PhD student Athina Theocharidou at the International Hellenic University receive good attention: Two of them: Sensory perception of guar gum-induced thickening: Correlations with rheological analysis, https://lnkd.in/gSeZ87Rk and Interactions and rheology of guar gum–mucin mixtures, https://lnkd.in/gdmSNgJt are now the two most popular papers in Elsevier's Food Hydrocolloids (IF 10.7) (https://lnkd.in/gKR3qsRk); while another paper of her PhD: The role of guar gum on sensory perception, on food function, and on the development of dysphagia supplements – A review, https://lnkd.in/drP3pSnq) is also the most popular paper in Elsevier's Food Hydrocolloids for Health.

It's almost time for the Spring 2024 Food Science Review! The semester is coming to a rapid close, and now is the perfect time to submit any news you want to be shared in our upcoming newsletter! Click the link in our bio to submit!

🔦 Research Spotlight🔦 Ever tasted Quorn nuggets? Discover how Alex Pate's research is innovating their production! Quorn products are made from mycoprotein, derived from the fermentation of a naturally occuring fungus. In his PhD, Alex is identifying and developing new and improved strains of this fungus. He recently presented his work at a British Mycological Society webinar in which he delves into more detail about what this entails and why it's important. You can watch it here - Alex is the first speaker.

Exciting news! My first review paper, titled "Modification of Food Protein Fibrils: During and After Fibrillization," is set to be published in the Food Science and Human Wellness. This review critically examines the formation of food protein fibrils (FPFs) in food processing, explores new protein sources, and highlights modification strategies to unlock new avenues for FPF utilization. It particularly focuses on strategies during and after fibrillization, such as modifying the structure and function of protein fibrils by influencing fibrillization and regulating the properties of mature FPFs. The potential applications and challenges of FPFs in food systems, such as food preservation, functional food design, and novel delivery carriers, are also discussed. I'm honored to have contributed to this field and I hope this review will inspire further research and innovation in food science. Once published, the paper will be available to read and download online, without any barriers, at https://lnkd.in/guJNqVRS. Kefan Ouyang, Hexiang Xie, Hua Xiong, Qiang Zhao, Wenjun Wang #FoodScience #ProteinFibrils #GoldenOpenAcess

The Food Institute Graduate Council (FIGC) at Berkeley is excited to invite students, scholars, community members, and artists to the fourth annual FIGC Food Systems Conference, titled “Diasporic Foods: An exploration of ongoing food relationships and connections.” The objective of the conference is to connect scholars, community members, educators, artists, practitioners, and policy makers through narratives and discussions of the histories, existence, impacts, and futures of diasporic events and communities through the lens of food. https://lnkd.in/gE3fgYZN Diaspora refers to the dispersion of a group of people from their homelands. Traditional food cultivation, preparation, and consumption can be strong sources of connection and grounding to both ancestral and current lands of diasporic peoples. The migrations of ideas and practices due to diasporic events has impacted the food system across the globe.