Bacteria are everywhere. Most are harmless but some are “pathogenic,” meaning they can cause disease. They can carry out their mischief in two ways. One possibility is that they can survive passage...
It doesn’t matter how good a video or an article is if you can’t get people to watch or read it. That’s why a lot of thought goes into coming up with a catchy title that grabs attention. In this...
Growing up, the arrival of apple season was always enough to get me through the back-to-school blues. The sweet aroma of apple cider doughnuts and the numerous haystacks provided necessary relief...
On a future field trip to Mount Royal, I imagine opening up my lunch box to find a small forest of fried insects flavoured with MSG and curry powder. On the side are some salmon rice balls. Noting...
Many years ago, when I first started teaching about the chemistry of food, yogurt was only granted a few minutes of lecture time. It appeared as one of the first processed foods, albeit...
Smells are caused by volatile compounds that stimulate receptors in our nose. There is a large variety of such compounds with a great diversity of molecular structures. But many of the smells...
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