How number crunching can optimise crisp frying

Optimising the frying time of crisps may not be an obvious application of mathematics, but this is one of the problems delegates to the 138th European Study Group with Industry (ESGI) were asked to solve last week.

Fat and carb combo creates stronger food craving

When fat and carbohydrates are combined in a single food they are more rewarding, calorie for calorie, than foods with either energy source alone, a Yale-led study published June 14 in the journal Cell Metabolism shows.

Seeing people on a package can improve product sales, study finds

UO professor Bettina Cornwell doesn't really care for potato chips, but she found herself considering a bag while traveling alone in France and feeling a bit lonely. She was thinking about how much she missed her family when ...

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