Despite the old idiom warning against it, I know how a lot of sausage gets made. That knowledge doesn’t stop me from eating bratwurst or kielbasa though, no matter who makes it or where. The same is ...

A team led by Melanie Köhler and Veronika Somoza from the Leibniz-Institute for Food Systems Biology has presented a new research approach in the journal Nature Food. The perspectives article focuses ...

Caren Alpert is a San Francisco-based photographer. She works as a food stylist, but she also shoots ordinary food objects in microscopic detail in a body of work she calls Terra Cibus. The ...

Evolution has optimized human vision for macro-level viewing. For an example, one can see a ripe fruit on a branch or identify a predator in the brush. This means that all kitchen pantry and ...

Watch white blood cells respond to different foods under the microscope! A fascinating insight into biology and the immune ...

Peering through a microscope, food scientist Raquel Gomez studies microorganisms that add nutrients and preserve tortillas for several weeks without refrigerators -- a luxury in impoverished Mexican ...

A new perspectives article focuses on different ways to study the mouthfeel of food using atomic force microscopy to better understand the biophysical mechanisms that contribute to taste sensations in ...

The powerful and highly versatile atomic force microscope can be applied to decipher mouthfeel in flavor perception. Credit: Nature Food (2024). DOI: 10.1038/s43016-024-00958-3 A team led by Melanie ...