Research

A Sensory Experiment with Korean Street Food

Researchers Study How Context Influences Perceptions of Unfamiliar Foods


In South Korea, a popular street food offers a unique twist on the corndog – featuring a hot dog or mozzarella cheese coated in thick, crispy batter, deep-fried and topped with pieces of French fries, ketchup and a sprinkle of sugar.

For Daniel Schoonbrood, a Ph.D. student studying food science at UC Davis, his first taste of this savory snack left a lasting impression.

What Is Processed Food? It Depends on Who You Ask

Professor Charlotte Biltekoff's New Book Examines Tensions Between Americans and the Food Industry
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In her new book, Real Food, Real Facts: Processed Food and the Politics of Knowledge, Charlotte Biltekoff explores friction between the U.S. public and food industry marketers when it comes to food processing. 

 

Biltekoff, who has a joint appointment in the Department of Food Science and Technology and Department of American Studies at UC Davis, straddles these two worlds — the food industry and cultural studies. 

Fox talks hop science with National Geographic

In an October 25th article for National Geographic, FST's Glen Fox adds his expertise to a discussion of the health benefits of hops, the plants that provide beer with its signature tastes and smells, and the compounds of which are under investigation for their health-promoting properties.