We use strawberry jam as an example to explore the underlying principles of water activity, a key technique for food preservation. For those of us in northern climates, strawberries are the first ...

Rhizopus spores, from the genus of fungi used in the production of soy ferments. Source: Wikimedia commons In an era of grocery stores and home refrigerators, it is easy to lose sight of the fact that ...

Recently, exciting new paper unveils the potential of biosurfactants—natural compounds produced by microbes—to dramatically improve the preservation of meat products. This innovative approach could ...

Microbes are part of the food we eat and can influence our own microbiome, but we know very little about the microbes in our foods. Now, researchers have developed a database of the 'food microbiome' ...

In an era of grocery stores and home refrigerators, it is easy to lose sight of the fact that, for most of history, people have been bound by the seasonality of food. This reality has long presented ...