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Food Studies: the taste-testers' blind spots

It's hard for taste tests performed in lab environments to produce results that work in real-world contexts.Photo: UGA College of AgricultureFood Studies features the voices of 11 volunteer student bloggers from a variety of different food- and agriculture-related programs at universities around the world. You can explore the full series here. Start talking about sensory science, and food science in general, and most people will assume you are also talking about the industrial food system. Although it is a science shaped by the assumptions of the food industry, I don't like to look at it that way. I love what …

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Food Studies: reinventing the cheese wheel

How do the sensory qualities of cheese relate to the local landscape? Jasper Hill Farm and Cheese Cave.Photo: DJ Mitchell Food Studies features the voices of 11 volunteer student bloggers from a variety of different food- and agriculture-related programs at universities around the world. You can explore the full series here. What makes someone become a food scientist? Long ago, as a mathematics undergraduate who happened to love cooking and chemistry, I asked my advisor about food science as a possible graduate career. "You don't want to do food science," he said. "Not enough food, and not enough science." To …

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