13 02, 2023

BAKED in Science EP 72: Empowering Research and the Senegal Bonbon Bouye

As food science and technology continue to advance, so do opportunities to elevate nutrition and quality of life for communities. One impactful example of this is indigenizing food science, the process of integrating traditional food knowledge and nutrition into modern food systems, helping preserve cultural heritage and promote economic development. When put into practice, [...]

20 12, 2022

BAKED in Science EP 71: Possibilities in 3D Food Printing

Sponsored by J&K Ingredients. Creativity has always been a fundamental part of food. The industry is constantly looking for ways to build something groundbreaking and eye-catching from simple ingredients. What’s interesting is when new technology comes into the mix. Say for instance, 3D food printing customized strawberries filled with chocolate ganache. In this BAKED [...]

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