Food Science

Crispier French Fries: New Science for Perfect Results!

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The quest for guilt-free indulgence just took a significant step forward. Researchers at the University of Illinois have cracked a deceptively simple code for healthier french fries: a combination of traditional frying and microwave heating. This isn’t just about reducing fat content; it’s a response to a fundamental tension in the food industry – consumer … Read more

Nanoplastics & Salmonella: Food Safety Risks Revealed

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The seemingly endless stream of microplastics entering our food chain isn’t just an environmental concern – it’s actively reshaping the behavior of dangerous bacteria like Salmonella, potentially exacerbating food safety risks. New research from the University of Illinois Urbana-Champaign reveals that nanoplastics, the even smaller fragments these plastics break down into, can increase the virulence … Read more

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