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Tag: food science

Are you sure you should eat that?

Posted May 30, 2020 by Riddhi Sood

[Image showing two cartoon people six feet apart, saying

Amid this pandemic, you may be having conversations with family members similar to my own. I was talking to my brother about going to the grocery store and buying some eggs for baking when I was pretty strictly told that “no, you shouldn’t because the virus can be transmitted through food.” As a scientist myself, this was intriguing advice. So, I asked him to show me where he had read it. Sadly, nowadays when we are bombarded with news at every corner we turn, we were unable to backtrack his source…

Seeds, Cyanide, And Medicinal properties (SCAM)

Posted January 15, 2019 by Guest Contributor

This post was written by IU undergraduate student Yiling Dong. It is the third in a series of featured stories written for a ScIU in the Classroom collaboration with Dr. Cathrine Reck in the Department of Chemistry. “Good source of B17” sounds legit, right? A quick internet search will lead you to thousands of results touting the anti-cancer benefits… Read more »

Employing wheat’s bacterial partners to fight a pathogen: An internship experience

Posted August 23, 2018 by Briana K. Whitaker

This post is from the US Department of Agriculture’s blog. It was originally published on August 7, 2018, and has been lightly edited with a short introduction on internship experiences for graduate students. Internships in graduate school can be a fantastic experience. They can expose you to a completely new way to do science outside… Read more »

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