Understanding mouthfeel of food using physics

Food texture can make the difference between passing on a plate and love at first bite. To date, most studies on food texture center on relating a food's overall composition to its mechanical properties. Our understanding ...

Keeping the crunch in low-fat chips

University of Queensland chemical engineers have developed a new method to analyze the physical characteristics of potato chips in a bid to develop a tastier low-fat snack.

The hidden costs of food waste

We've all been there before. We rummage around our fridge to find those long-forgotten strawberries we bought days ago. Our intentions were good. We really did intend to eat them, but now they've been colonized by an unappetizing ...

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