FOODucation: Educating Young Minds! A Workshop for Girls Inc!

On Saturday April 11th, Chapman’s Food Science Program had the pleasure of hosting an interactive educational experience for Girls Inc! High school students from different regions were brought to Chapman University to learn about Food Science thanks to the collaboration between FSNSA and Girls Inc female leaders Christie Pearce, Amanda Perl and Cathleen Chase. The girls were actively engaged in all aspects of the event all the way through an information session on college admission. It was great to see how excited the students were to learn about scientific principles behind ice cream, our taste perception and making gummy balls! In addition, the girls that attended asked insightful questions to gain a deeper understanding of the science as well as the application process. I have no doubt these young women will become successful professionals in any career they choose! Read more about the specific demonstrations as well as thoughts by FSNSA members involved with the workshops below!

To start us off, the organizer of the event, Dawn Kane, gave a very informative presentation about what food science is all about.  A brief description of the many, wonderful fields of food science were described which sparked the interest of all the girls! After a short question and answer period, the girls were divided into four groups and were sent off to the various classrooms to get some hands on food science experience! 

The demo led by Emma Gottschall focused on sensory science. The girls were first asked to try two samples of colored seltzer, one purple and one pink. Without any hints about the flavors most girls believed the purple sample tasted like grape, while there was a mixed consensus about the pink drink. The girls were surprised to learn that the purple juice was actually strawberry-kiwi! While most people assume that taste is the only impact on how we perceive flavor, the girls learned that your expectations also have a huge impact on how a food tastes. While some attributes like color or size can be controlled in sensory testing, other factors cannot be controlled. Emma took the demonstration one step further to help the girls understand the role of genetics in taste. Participants were given PTC strips containing phenylthiocarbamide. When tasting PTC, approximately 75% of the population perceive a highly bitter taste based on a specific gene.  The remainder of the population perceive a slight bitter taste or none at all. Emma said “The girls were extremely interested in learning about the science behind sensory testing as well as what it’s like to be a taste tester. After all, who wouldn't love to get paid to eat?!”

Another demo was led by Sabrina Davis and focused on pigments from red cabbage! Sabrina said “The girls enjoyed seeing the changing colors of cabbage extract, from purple to red and from red to blue!” Extracts from the cabbage can be used as a pH indicator. The pigment that gives the vegetable its color is called anthocyanin which undergoes a color change under acidic and basic conditions. The demo showed the process of extraction of the cabbage pigments, as well as the solutions that change its color!

In this demo Akanksha Jain is educating the girls on how aliginate, a substance from algae, can be used to form gummies! In the photo above, Logan Kane represents a “calcium ion” which is required for the alginate to form a gel network and produce a gummy!

In another demo on Microbiology, led by Sophia Pollack, the girls got a chance to look at E.coli and Bacillus sp. which are two common causes of food borne Illness. They saw a penicillin slide and were told about the history of antibiotics and how penicillin was accodently discovered by Alexander Flemming, and they looked at Euglena, a common protist found in fresh and salt water (not pathogenic).  Next the girls Learned the acronym FAT TOM to remember the requirements needed for growth of microbes.  We finished up by a discussion on how to prevent microbial growth in food using hurdle technology and safe handling practices.

One of the tastiest demonstrations was led by Charles Quinto and focused on ice cream! Ice cream is considered an oil-in-water emulsion, which means that the product is made up of tiny particles of water distributed in oil. The oil is from the different fats present in the ice cream base from the milk component. Ice cream is also considered a foam as air is whipped into the ice cream causing an increase in volume. The process of whipping the ice cream base to increase volume is known as overrun. In the food industry, ice cream has a maximum allowed percentage of being 100% overrun – or allowing a twofold increase in volume. Large ice crystals in ice cream produce a texture that is icy and unpleasant when the expectation is a creamy product. To prevent the formation of large ice crystals, we used liquid nitrogen to rapidly freeze the ice cream base. This quick freezing action prevents large ice crystal formation and therefore produces a nice creamy ice cream! In the picture, Emma is carefully adding liquid nitrogen while whipping the ice cream base (dressed in proper protective equipment! Safety first!) while the girls get to decorate their ice cream with food coloring and sprinkles!

As the eventful day came to a close, the girls heard from a representative of Chapman to learn about the application process, majors offered and how standardized testing scores are used. After learning about what it takes to get into Chapman, the girls were given a tour around campus before heading back home with newfound knowledge in Food Science!

It was also great to see that a current FSNSA volunteer, Katrina Jully, could personally relate to Girls Inc. Katrina said “I had the opportunity to be a part of Girls Inc back when I was in middle school. So for me to be a part of it again, but as a “team leader,” was a wonderful way to complete the circle. I am so glad to see that Girls Inc has grown over the years and continues to be a wonderful organization that supports the development of girls into strong, bold, and confident women.”

It was a great event and we look forward to continuing the tradition of educating young minds! If you want to know more about the chemistry behind these experiments, or just food science in general, follow our blog, e-mail the Food Science Program Assistant Sonja Montiel (smontiel@chapman.edu), or join the Food Science and Student Nutrition Association (FSNSA)!

Thanks for reading!

Charles Quinto

Food Industry Networking Night - Spring 2015

Chapman University’s Food Science Graduate Program hosted its 4^th Annual Food Industry Networking night on April 1, 2015.  This year’s event, co-hosted by first year students Emma Gottschall and Alex Hoang, saw over 110 food industry professionals, alumni and current students exchange ideas, reconnect with professors and colleagues, and, of course swap business cards!  Year after year, this event proves to be a great opportunity to discover industry trends and hiring needs, as well as to celebrate the talented MS and MS/ MBA food scientists studying here at Chapman University.  

This year, we welcomed alumna Iris Galanis Eshoo (M.S. ’97), Vice President of Food Safety and Quality Assurance at See's Candy, and Rob Neenan, President of the California League of Food Processors (CLFP) as our Keynote Speakers. Graduate student Tushar Sawant mentioned, “The networking night at Chapman helped me gain valuable insights and helped me connect with important people within the food industry.” Another graduate student, Adam Perestam, stated “Networking night was an invaluable experience that provided the unique chance to meet a wide range of industry professionals to discuss career opportunities, something that couldn’t be replicated anywhere else.” Overall, our students left the event feeling they had gained something valuable for their futures.

See below for snapshots of the night:

Rob Neenan spoke about the status of the California food industry.

 Iris Galanis Eshoo shared her career experiences and imparted professional advice to attendees.

A glimpse of the bustling interactions among students, alumni, and professionals alike.

Many alumni and faculty were able to reconnect after months and years of not seeing one another!

The Food Science program was started 36 years ago to meet the demand of the significant growth of the food industry in southern California. The program quickly gained a reputation for well qualified food scientists. Program Chair, Dr. Anuradha Prakash stated that “Chapman continues to maintain a reputation of excellence where companies remain confident to hire Chapman graduates.”  The turnout of companies represented at the Food Industry Networking Night is a testimony to the high quality of our program and the talent of our students. Thank you to everyone who made the event a success!

Until the next networking night!

-Alex Hoang and Emma Gottschall

Mary's Kitchen Recap

This morning I had the pleasure of volunteering at Mary's Kitchen (http://maryskitchen.org/), a volunteer run organization that provides food, showers and other services to the homeless. Established in 1984 by Mary McAnena, the kitchen has been operating for 30 years thanks to the hard work of volunteers and donations by individuals, churches, grocery stores and corporations. Although Mary has passed, volunteers continue to contribute their time, money and positive vibes to help those in need.

As soon as I walked to the front gates of the facility, I could see individuals patiently waiting for the kitchen to open despite the looming clouds and predicted showers. I was allowed to enter and met Helen Anderson, a Vice Chairperson. Upon entering unfamiliar territory, I was warmly welcomed by a group of women already working to prepare bagged meals. After washing up, I started preparing snack bags as the kitchen came to life. Men and women of different ages arrived to help and others passed through to assist in other areas of daily operations. Watching the interactions of volunteers, I could easily see there was camaraderie among them. After conversing with those nearby, I discovered many volunteers were there on a regular basis, at least once a week, helping where they could. Despite the many hands present, there was plenty to do. I found myself packing meals, cutting vegetables and washing dishes. Before I knew it, 4 hours had passed and I had gotten to know the a handful of volunteers to find some were students and faculty from Chapman! Upon leaving the kitchen, the individuals that were waiting outside were being offered food, drinks and a movie to watch. Mary's kitchen had truly provided what was needed - a place for the homeless. It was an eye opening experience to see the amount of work that is accomplished on a daily basis by selfless individuals for the benefit of the hungry and homeless.

I encourage you all to make the time to help out Mary's Kitchen or any other organization dedicated to serving the community. Although we may think about volunteering at soup kitchens around the holidays, it's important to remember people are always hungry and help is needed more than once a year.


Have a great weekend!

- Charles






P.S. Sorry we didn't have any pictures, we were too busy helping the kitchen!

Guest Lecturer: Suzanne Pecore

A few weeks ago, we had an amazing guest lecturer come speak to the Sensory Evaluation class! Suzanne Pecore is a celebrity in the world of Sensory Science. Currently working as a Global Connector Principal Scientist for General Mills, her expertise in the industry was enlightening for many of our Food Science students. Suzanne studied under Rose Marie Pangborn, a pioneer in sensory science at UC Davis. Her subsequent experiences at Foremost McKesson, Nutrasweet, and General Mills have led her to where she is today. Suzanne conveyed during her lecture that every job is a learning experience and an important step in your career path. For those of us particularly interested in Sensory, Suzanne's detailed description of the innovative methodologies being used at General Mills were remarkable. One test in particular, the Tetrad test, is a contemporary analytical testing method that Chapman students are currently using as a component of their sensory panels this semester. Suzanne's advice was helpful and inspiring. We are certainly lucky to have had the chance to attend this wonderful lecture!


- Sabrina Davis

What to Look For When Buying Vegetables!

http://www.mindbodygreen.com/0-15388/how-to-pick-out-perfect-vegetables-infographic.html

Chapman at IFT 2014 New Orleans

Great job at the 2014 IFT Annual Meeting & Food Expo everyone! Shout out to this year’s College Bowl team that took us to Nationals and did an amazing job! Although we didn’t win, first place winners from Penn State was led by team captain Latha Murugesan, an alumna of Chapman!

Top row: Tara Okuma, Dr. Lilian Were, Jessica Sambuco,
Erin Young, Brendan Wong
Bottom row: Jessica Hallstrom, Crystal Lin

Additional recognition for all those who participated in research competitions, presented posters, gave oral presentations and/or received an award!

Kimberlee Au
Research: "The Effects of Modified Atmosphere Packaging,
Irradiation, and Methyl Bromide Fumigation on the
Quality and Shelf Life of Sweet Cherries" (Fruit & Vegetable Products Division)

Jessica Hallstrom
Received a certificate as a finalist in the "Excellence in
Student Leadership Award" and was selected as an
"Outstanding Volunteer for SCiftS"

Donna Levy
Research: "Microbial Safety of Fresh Herbs from
Los Angeles,Orange County, and
Seattle Farmers' Markets" 
(Food & Microbiology Division)

Crystal Lin
Research: "Antioxidant Capacity of Ground Coffee
in Raw Ground Beef with Added Salt"
(Muscle Foods Division)
Graduate Poster Competition Finalist
Recognized by Phi Tau Sigma for Excellence in Scientific Research

Tara Okuma
Research: "Identification of Meat Species in Pet Foods using
Real-Time Polymerase Chain Reaction (PCR) Assay"
(Muscle Foods Division)
Undergraduate Research Competition Finalist

Karen Thang
Research: "The Effects of Modified Atmosphere Packaging,
Gamma Irradiation, and Methyl Bromide Fumigation on
the Chemical, Physical, and Sensory Quality of Blueberries"
(Fruit & Vegetable Products Division)

Why You Should Go to IFT!

Hey everyone!

For those of you that went to the 2014 IFT Annual Meeting & Food Expo (AFME) this year I hope you enjoyed your trip and have fully recovered from an amazing experience! For those that did not get a chance to go this year I hope you are able to make it to IFT in 2015 where it will be held in Chicago from July 11 - July 14.

It's a great time to support our fellow classmates presenting their research, our college bowl team and represent Chapman University. The IFT AMFE offers everyone the chance to walk the floor and see innovative products and trends for the upcoming year and get an idea of specific areas within the industry you may want to work. When you get tired of walking the floor you can take advantage of the numerous scientific sessions offered which are not only informative, but a great way to learn about interesting topics, trends and technologies. This year's sessions included discussions on 3D food printing, the science of flavor pairing, the perception of consumers on azodicarbonamide and so much more!

If the above reasons were not enough to convince you to attend IFT, here's one more, come to network! The Institute of Food Technologists goes through great lengths to set up mixers and networking events whether it be for students, new professionals or specific divisions. I encourage everyone to come prepared with business attire, business cards and a social attitude. It's a great time to meet professionals and connect with other food scientists regardless of if you are looking for a job.

Still not convinced? Check out pictures from this year's trip to New Orleans, LA (to be posted soon)! It was a blast! Check the blog in a few days where I will be posting a few pictures in honor of our college bowl team, student research and awards received!

Thanks for tuning in!
- Charles Quinto

FOODucation: American Meat Cuts

Hey everyone,

Finals is next week! Good luck! Here's something short and...well savory most of the time! If you ever wondered where specific cuts of meat are derived from, here are a few answers! These graphics also include suggested/common ways that cut of meat is cooked! Enjoy!

All of these can be purchased as posters here:
http://shop.chasingdelicious.com/products/american-meat-cuts-posters-set-of-four

Thanks!
- Charles Quinto

FOODucation: Seasonal Produce Guide!

Hey everyone,

I came across some really cool charts and guides for seasonal produce! There are 3 sets of graphics. The first applies to seasonality of produce specifically for Southern California, the second set applies to the Northern Hemisphere and the last set was published in San Francisco but I'm not sure exactly to which region it applies. However, they're all nifty graphics and a general guide of when specific produce is in season. Enjoy!

Source: http://caff.org/wp-content/uploads/2010/07/CAFF_socal_08.pdf

Source: http://chasingdelicious.com/kitchen-101-produce/

Source: http://chasingdelicious.com/kitchen-101-produce/

Source: http://chasingdelicious.com/kitchen-101-produce/

Source: http://its-a-green-life.com/2012/11/14/your-seasonal-farmers-market-guide/

Thanks!

- Charles Quinto

Edible Flowers

Hey everyone!

The heat has finally let up and finals are just around the corner. Today I wanted to talk about edible flowers! Add color, flair and a new twist to drinks and dishes! Below is a select list of flowers used in restaurants across the nation along with their sensory properties. Enjoy!

Pansy: velvety texture and tangy flavor

Nasturtium: sweet and peppery

Snapdragon: sweet and intense (try it on desserts!)

Orchid: mildly sweet (try it with cocktails!)

Arugula Blossom: Nutty and spicy (try it with seafood!)

Borage Blossom: cucumber flavor  (try it with cocktails!)

As always here is a link to the original article. The article also includes a recipe for Halibut!
https://www.yahoo.com/food/eat-more-flowers-83630099858.html

Nasturtium image taken from: http://www.gourmetsleuth.com/ingredients/detail/nasturtiums

Borage blossomm image taken from: http://www.ediblewildfood.com/borage.aspx

Thanks!
- Charles Quinto

Food for Thought: Use of Food Scraps

Hey everyone!

We're getting closer towards the end of the semester! Today I bring you some exciting news! Entrepreneur John Edel has received funds from Illinois to build an anaerobic digester in Chicago. The anaerobic digester will use anaerobic bacteria to break down an estimated 27 tons of food wastes daily to generate methane gas. This will serve as a fuel source to produce electricity to power a brewery, a mushroom farm, a vegetable farm, a fruit farm and an aquaponics system for fish. This is a great step towards utilizing waste for beneficial purposes!

Here's a diagram of how it will work!

Here is the link to the article: http://www.npr.org/blogs/thesalt/2014/04/09/300620735/food-scraps-to-fuel-vertical-farmings-rise-in-chicago
And here is information about The Plant: http://www.plantchicago.com/about/

Thanks for reading!
- Charles Quinto

Food for Thought: Flavor Pairing

Hey Everyone,

Spring semester is right around the corner! Ever wonder why sometimes one spice tastes like another or why absurd sounding combinations end up tasting amazing? It may have to due to shared flavor compounds!
A paper was written discussing the hypothesis that ingredients sharing flavor compounds taste better together than those with different compounds. For example, though it may not sound appealing to consider eating white chocolate and caviar, both contain trimethylamine and additional flavors. What was also interesting was analysis of cuisines by region show that North American and Western European dishes gravitate towards the use of ingredients with similar flavor compounds. East Asian and Southern European dishes on the other hand, avoid the use of similarly flavored ingredients.

To entice you into reading the entire paper take a look at these flavor networks!

The entire paper can be read here:
http://www.nature.com/srep/2011/111215/srep00196/full/srep00196.html

Enjoy!

- Charles

FOODucation: Cookie Chemistry!

Hey everyone,

The weekend is drawing to a close and finals begin tomorrow! I hope you've all been making some great progress studying, and if not, there's still time! Though this is probably covered in Food Chemistry, here's some interesting information on the chemistry of baking cookies!

I've included a video that's more informative than this post and it includes some cool animation! If you don't have the time to watch the video or you don't want to be tempted with yet another holiday sweet treat, I've summarized a few key points about the video!

 

• The egg is what holds the batter together during the cooking process to prevent it from expanding into neighboring cookies (though that just means a larger cookie if it does!). As the temperature increases, proteins in the egg(s) denature becoming tangled to create a solid network providing structure to the cookie
• At 212 F the water in the dough becomes steam and is part of the reason why the cookies rise
• Baking soda/powder break down carbon to produce carbon dioxide to puff up the cookie by leaving holes making it lighter
• Caramelization! Sugars break down to become a nice brown, fragrant liquid full of taste and aroma!
• Maillard reaction! Involves sugars, egg protein and flour to produce that toasty flavor and nice brown color (mmmmm delicious!)

Want more info? Here are some tips to alter your cookie (more chemistry is given in the article/video)

• Melted butter in raw dough makes the cookie flatter, wider and more chewy
• Cold butter chunks in dough makes the cookie lighter and more fluffy
• Baking powder in place of baking soda makes the cookie more fluffy
• Dark sugars increase the cookie flavor and aroma

Here's the full article:

http://www.npr.org/blogs/thesalt/2013/12/03/248347009/cookie-baking-chemistry-how-to-engineer-your-perfect-sweet-treat

Best of luck this week!

- Charles Quinto

Food for Thought: Moon Turnips!

Hey everyone! 

Finals week is just a few days away so I hope you're all gearing up to hit the books and finish the semester strong! Try and get some sleep and adequate nutrition to make sure you have the energy to get through the next week!

Speaking of nutrition, did anyone ever try those dehydrated space foods? Well here's a big step forward! NASA is currently working on growing cress, turnips and basil on the moon! In order to withstand radiation, atmospheric conditions, extreme temperatures, and gravity differences, NASA is developing a terrarium to support growth of produce. The hope is that even astronauts will one day be able to consume local, farmed fresh veggies similar to we do here on Earth! Whether or not NASA succeeds with their first trial this marks a big moment in history as "this will be the very first life science experiment performed in deep space," according to Bob Bowman, a plant scientist. 

This is a canister that will be deployed in 2015 with a commercial spacecraft known as the Moon Express lander. This canister will create a habit that allows germination and growth of the contained seeds by providing nutrient-rich paper, air, water and regulators for light and temperature. The growth of the plants will be monitored over a period of 5-10 days using cameras.

Good luck on finals everyone!
- Charles Quinto


P.S. For those interested in reading the full article it's available here:
http://www.npr.org/blogs/thesalt/2013/12/03/248373683/moon-turnips-nasa-takes-gardening-to-new-heights

Recipes: Now Serving, Butterbeer!

What is butterbeer you ask? Well for those of you who are not familiar with the Harry Potter book series, it's a drink that is supposed to warm you up and can be purchased in the fictional town of Hogsmead. However, Hogwarts and Hogsmeade were created in a physical form in Universal Orlando! For those of us that can't afford to fly to Florida just to try a drink, you can customize a drink at Starbucks and get it locally!

Here are the two ways to order your very own butterbeer replica thanks to a posting on slashfilm.com! Enjoy!

Frappucino Version:

• A Creme Frappuccino base. Don’t skimp on the fat by asking for skim or 2% milk as whole milk is required for the right consistency.
• Add 3 pumps of caramel syrup.
• Add 3 pumps of toffee nut syrup.
• Top with caramel drizzle

Hot Version:

• Whole milk steamer
• Add caramel syrup (2 for tall, 3 for grande, 4 for venti)
• Add toffee nut syrup (2 for tall, 3 for grande, 4 for venti)
• Add cinnamon dolce syrup (2 for tall, 3 for grande, 4 for venti)
• Whipped cream and salted caramel bits on top
• Optional if you prefer to add a coffee taste: Add a shot of espresso (2 for a grande or venti)

Here's the link to the website:

http://www.slashfilm.com/starbucks-serving-harry-potter-inspired-butterbeer-to-muggles-heres-how-to-get-it/

Have a good weekend!

- Charles Quinto

Food for Thought: Food Day

Hey everyone!

October 24th is Food Day! What is food day? "It's a nationwide celebration and movement for healthy, affordable and sustainable food." The aim of Food Day is to bring awareness to consumers and promote a better diet.

Want to take part? Go to the Agyros Forum for some great events!
Health Fair 12:30pm - 2:30pm
Come talk to local farmers, Sodexo and even students in the food product development class!
You may even get the chance to taste some new products!
Cooking Demo (FREE FOOD!) 1pm - 2pm
Hosted by Chef James Douglas!

Learn more about Food Day because there's so much more than I can fit in this blog post!
There's a link below to find all the information about it!

There is also a Food Literacy Quiz that has some interesting facts such as:
- Adding water to plants is still considered damaging to the ecosystem because it is non-rain water and therefore not a natural event!
- It takes about 3 gal of water to produce one serving of lettuce versus 500 gal to produce one serving of a typical hamburger
- Americans waste 40% of the U.S. food supply, or about 20lbs of food per person per month!
- Honeybees are responsible for pollinating about 1/3 of the entire food supply in the U.S.
- For every $1 spent on food, only about 11 cents ends up going back to the farmer
- 95% of the world's total oyster consumption is sourced from sustainable farming operations

Lastly, Food Day is partnering with Rouxbe Online Cooking School so they're allowing supporters and participants with a FREE 30-day pass to the online cooking school! So if you're interested you MUST SIGN UP ON FOOD DAY! http://www.foodday.org/unleash_your_inner_cook_on_food_day_blog

Learn about Food Day at:
http://www.foodday.org/

- Charles Quinto

FOODucation: Scratch and Sniff Wine Guide

Hey everyone!

Have you ever wanted to improve your knowledge about wine? Well now you can with this scratch and sniff guide book! Richard Betts has put together a short illustrated guide that is catered towards any individual interested in wine. He increases the accessibility of the information by simplifying concepts and language. So dive right in, scratch and sniff to your hearts content to smell the aroma of various fruits and odors!

Here's a link to the original article:

http://www.npr.org/blogs/thesalt/2013/10/17/236160686/scratch-n-sniff-your-way-to-wine-expertise-or-at-least-more-fun

And another in case you're interested in purchasing it, it's only $11.99!

http://www.amazon.com/Essential-Scratch-Sniff-Becoming-Expert/dp/0544005031

Have a great week!

- Charles Quinto

Food for Thought: Peanut Butter & Alzheimer's Disease

Hey Everyone,

Fall is definitely here if you couldn't tell from the chilly temperatures and the pumpkin themed flavors and aromas everywhere! I personally love the smell of the traditional pumpkin spices used - the cinnamon, nutmeg, clove, ginger...all of it! Speaking of scents, did you know that patients with Alzheimer's have an altered sense of smell with their left nostril being significantly more impaired than the right!?

It turns out that the ability to smell is one of the first sense affected over the course of cognitive decline due to its association with the first cranial nerve. The University of Florida has been studying smell sensitivity using peanut butter! Generally, our sense of smell uses two distinct sensations: the olfactory sense and the trigeminal sense. Peanut butter was chosen because it is "a pure odorant that is only detected by the olfactory nerve."

Normal clinical diagnostic tests for Alzheimer's take weeks to receive confirmatory results so preliminary tests with immediate results such as the peanut butter test could be beneficial. The article describes the method used to test each individual's ability to smell peanut butter and is posted below. Check it out! It even has a short video.

Here is a link (with a video!) to the University of Florida's Newspage:
http://news.ufl.edu/2013/10/08/alzheimers-test/

Here is a 2nd article link:
http://www.popsci.com/article/science/if-you-can-smell-you-may-not-have-alzheimers?dom=tw&src=SOC

FOODucation: FOODucate Yourself!

Hey Everyone,

So a friend of mine recently informed me of this opportunity to learn about the science behind recipes created by chefs themselves! It's an online class BUT it's completely FREE and you can audit the course so you DON'T HAVE TO COMPLETE ASSIGNMENTS OR TAKE EXAMS. It's simply a course offered to educate those seeking information.

The class starts Oct. 8th and while I know we are all busy with our current responsibilities such as work, life at home, classes, etc don't let that stop you from learning something you're passionate about! It's rare we get the opportunity to take a class for FREE let alone get a FREE PASS on assignments.

Take advantage of this course, it's called "Science & Cooking: From Haute Cuisine to Soft Matter Science. The topics include emulsions, elasticity, and spherification among other innovative techniques! The class encourages you to be "an experimental scientist in your very own laboratory - your kitchen."

Check out the website:
https://www.edx.org/course/harvard-university/spu27x/science-cooking-haute-cuisine/639

Happy Friday!
- Charles Quinto

Food for Thought: Tomato + Potato = TomTato!!

Lo and behold, the TomTato!

Hey everyone,

To get you through the midweek grind, I offer you a Frankenplant in celebration of Halloween!! As NPR has pointed out, your fries AND ketchup now come in one complete package!What is awesome about this plant is that it grows potatoes in the soil and above ground are tomatoes that are sweeter than those on the market right now! (At least that's what they say). What's even more exciting is that it is not a genetically modified product!!

A UK company known as Thompson and Morgan has grafted (spliced the stems of both the tomato and potato plant and allowed them to heal) the two crops to grow as one! The director Paul Hansord explained that it's difficult to achieve grafting as the stem needs to be the same thickness, but they managed to pull it off after 15 years! The fruits of their labor is actually, well a fruit! Partly anyway...

Here's a link to a short video made by Tompson and Morgan on the plant, check it out!
http://www.youtube.com/watch?v=I4Ky1cyTuzk

In addition, here are a couple articles I used to summarize the information for you guys!

http://www.npr.org/2013/09/27/226716504/the-last-word-in-business

http://www.redorbit.com/news/science/1112963057/tomato-potato-grows-on-single-plant-100113/

http://www.onenewspage.us/n/UK/74w2qlfp8/UK-firm-unveils-single-plant-that-grows-tomatoes.htm

Enjoy!

- Charles Quinto