Ever wonder what would happen to the syrupy solution of lemonade in a freeze dryer? Cotton Candy, apparently!
Through a high sugar to lemon water ratio, we can create a lattice of sugar crystallization or a cob web of sugars. This cob web will remain as the sublimation process removes the water.
Ratios are important when it comes to making protein bars.
My colleague, Rachel Zemser, and I are teaching kids about what it takes to be a food scientist. As an added bonus, we are teaching them about chocolate science!
My colleague, Rachel Zemser, and I are on the road to Santa Clara to do a food science demonstration to Valley Catholic students. Activities include spherification and chocolate making.
Come and learn about chocolate science at the Napa Library on August 26, 2017 at 1:00 PM. Taste some chocolate samples while you learn.
Can't make it? Follow me on twitter and tweet questions @ChauTimes during the Q&A session!
This photo is courtesy of The San Jose Tech Museum.
I'm proud to be the face of Geektoberfest. Please visit to taste some beers and learn about brewing and other scientific projects! Maybe you will see me walking around on September 28, 2017.
The sensory evaluation of products are necessary to move projects forward, especially, with 10 SKUs to be made and exported to the U.S. Every attribute is necessary to ensure that the product matches the expectations of the marketers, investors, and stakeholders/manufacturers.