Ever wonder how milk becomes cheese? We asked about the science and the microbes that go into this tasty food. This week on Reactions, we visit St. James Cheese Company in New Orleans to learn all about the chemistry of your favorite dairy product. Continue reading
Have you ever noticed that warning about raw or undercooked seafood at the bottom of restaurant menus? Ever wondered why it’s there? Because fish carry a ton of parasites, and if they aren’t prepared correctly then those parasites can make it into your body. But it turns out, this fishy intersection with the wild world of parasites can teach us a lot about how these moochers help keep ecosystems healthy, and why we should protect them. Continue reading
Moderate carbohydrate consumption is best for health and longevity, researchers say.
Breathe, the British beer shortage is more about the carbon dioxide than the beer. But CO2 is used in more businesses than you may think. Continue reading
He was the king of food psychology, even influencing how American schools offer lunches to their students. So why has Dr. Brian Wansink fallen from grace? And what lessons can we learn about how scientific research should be conducted? And exactly who are “the data detectives”? Continue reading
The milk industry produces in excess of 840 million tons of products each year. Why do humans drink so much milk? And given that all mammals lactate, why do we favor certain types of milk over others? Continue reading
Students worked in assigned teams (heterogeneous groupings) to research and analyze the impacts of food production on ecosystems, to evaluate the sustainability of our food production and to suggest a direction for future food production both in terms of sustainability and having enough to feed the planet. Continue reading
Across the planet, humans eat on average between 1 and 2.7 kilograms of food a day, and every last scrap makes its way through the digestive system. Comprised of ten organs covering nine meters, this is one of the most complicated systems in the body. Emma Bryce explains how the different parts of the digestive system work to transform your food into the nutrients and energy that keep you alive. Continue reading
