Mitchell Mattes

Mitchell is currently a junior at Rutgers University completing his Bachelor’s degree in Food Science. His work experience thus far includes a culinary internship at a major hotel, a stint as a pastry chef at a local bakery, and a research and development internship in the application department at an international food ingredient company.

Food Studies: Are you a super-taster?

Food Studies features the voices of 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. Imagine a taste test that is based on genetics — on a person’s genotype — and how the results of that test could confirm or explain one’s taste perception, food choices, dietary behavior, or body weight. Well, little circles of filter paper embedded with 6-n-propylthiouracil (PROP) can actually do just that.  PROP is a compound that for people with the TAS2R38 genotype tastes extremely bitter whereas for people who have …

Food

Food Studies: What’s up with gluten?

Food Studies features the voices of 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. Gluten is what makes bread dought elastic enough to risePhoto: Three Points KitchenIt’s clear that Americans have an obsession with gluten. Just begin typing the word into a search engine and “gluten-free” pops up immediately, followed by “gluten-free diet.” The next most popular term is “gluten-free beer.” So it seems the obsession with gluten is really about removing it from our diets.  Make no mistake, celiac disease and gluten intolerance …

Food

Food Studies: the science of cookie texture

Water activity and moisture migration sound complex, but make all the difference between chewy and crispy cookies.

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