To SMF Readers and Student Writers Thank you for your readership and support of Science Meets Food, the official student-run blog of the Institute of Food Technologists Student Association (IFTSA). We’ve been proud to provide our student community with informative and entertaining content, and are always looking for more efficient and effective ways to do so. With that in mind, IFTSA will be officially closing publication of the Science Meets Food blog on March 20, 2024. Student writers will now contribute to IFT’s official Brain Food Blog and the digital edition of Food Technology magazine, g ..read more

Rasam: A Bowl of Wellness from India’s Culinary Heritage By Sudarshan Ramanathan In the ever-changing world of gastronomic pleasures, there exists a hidden jewel of old knowledge and scientific wonder – Rasam, the Indian Medicinal Soup. This apparently simple but profound dish has been a mainstay in South Indian cuisine for decades, and its extraordinary balance of flavors and ingredients makes it a genuine masterpiece of food science. Rasam is more than a soup; it’s a healing elixir, a rich tapestry of flavors, and a monument to the long-standing relationship between Indian culinary traditio ..read more

The Tale of Malaysia’s All-Time Favorite Dish: Nasi Lemak By Asyrul Izhar Abu Bakar Introduction Being a melting pot of cultures, Malaysia has established itself as a foodie’s paradise. When someone asks, “what is one of the most attractive things in Malaysia?” I would undoubtedly say the food. The diverse population of Malaysia has contributed greatly to the country’s rich food history, which is enjoyed by many. Despite the quick pace of modernization, the country has been able to successfully preserve her proud tradition. Therefore, Malaysia is one of the rare locations where a fusion of fl ..read more

A Sip to Change the World (Part 1) By: Arham Jain Introduction Be it a cliché Valentine’s dinner, pulling an all-nighter for an important exam or a toast to the new year, no occasion is complete without the addition of a perfect liquid refreshment. Beverages not only provide a fun way to hydrate but also enhance the overall experience of a meal. Fast food is incomplete without the fizz of sodas and a fancy dinner would not be the same without wine to accompany it. That being said, beverages are more than mere sidekicks to our food. They have fueled great minds, sparked revolutions and radicall ..read more

“Students are the catalyst that drives change”: An Interview with Nathan Ahlgrim at GFI (Part 2) Interviewed by: Maggie Xue Highlights: The alternative Protein project focus on university student because universities are also the engines of research where students can exercise their passion.   Students are the paying customer of the universities, therefore we can directly suggest new areas of research to the professors and make changes.   Very few people in the field have a straight career trajectory that leads to alternative protein, which means we take all comers and there is ..read more

Why we want an alternative protein revolution: An Interview with Nathan Ahlgrim at GFI (Part 1) Highlights: The alternative proteins market has been expanding, but breaking into the market is a huge hurdle, requiring a delicious product and effective marketing. Nathan’s vision is a world where alternative proteins are no longer alternative but the default option, quite similar to the renewable energy transition. Food additives and animal-sourced proteins like gelatin or stabilizer are another big part of the food system that can be fulfilled by precision fermentation, an alternative protein t ..read more

The Mexican Cheese tradition and current outlook By: Luisa Liceaga The history of cheese making in Mexico is rather short compared to that of countries like France, Switzerland, or Italy. In the time period before the conquest of the Mexican territory on behalf of the Spanish crown, dairy cows, sheep, goats, and other farm animals that are milked for cheese production weren’t found within the country. With the arrival of the Spanish traditions and cattle began the production of cheese and the introduction of dairy to the Mesoamerican diet. The first cheeses that were produced in the New S ..read more

Promoting Awara consumption in Nigeria to combat food insecurity By: Iradat Bisola Oladejo Introduction The high price of meat limits its’ purchase in Nigeria, which negatively impacts their protein consumption, leading to malnutrition. Awara, which is a soybean curd product like tofu, should be used as an alternative protein to mitigate low consumption of protein during meals. It has been produced since the introduction of soybeans in Nigeria by the International Institute of Tropical Agriculture to improve the health and nutrition of consumers. It was developed by a soybean curd specialist b ..read more

Resistance in our food: How AMR contributes to food insecurity By: Iradat Bisola Oladejo INTRODUCTION According to WHO antimicrobial resistance (AMR) is one of the top 10 global health threat that is affecting the world, it is a disease that is caused by the misuse or overuse of antimicrobial drugs by human, animal, lack of clean water and sanitation, and inadequate prevention of infection. AMR is an issue that affects the food system, environment, and health system. This article will focus on how AMR affects the foods system relating to food insecurity and food safety. According to FAO millio ..read more

Savory Seitan Written by Ciara Danay Gradillas I was scrolling through YouTube some years back, and I came across what, at the time, looked like a crazy dish to me: It was called seitan. Although I have a vegan aunt who loves to cook extravagant vegan dishes, I hadn’t heard of seitan before. A search on Google, revealed that seitan was simply “Wheat meat”, a plant-based meat substitute that is made from wheat gluten. The word ‘seitan’ is a Japanese term thought to have come from the combination of several words: sei, meaning “made of” or “proper/correct” and tan, the first character in th ..read more