By: Tamara Gabler Artificial intelligence (AI) is a great tool that can speed up the process of discovering flavors, trends, and products across many categories. But is bringing AI into the food industry threatening the existence of specialized human roles in R & D? Sure, AI is a faster option that can sift through a…
By: Tamara Gabler A comfort food can be anything to anybody. For me, it is waking up to my grandma cooking in the small kitchen of her basement. The scent of toasted buttered breadcrumbs drifting through the air ducts to greet me from my sleep filled me with a warm sense of happiness, and a…
Jordan Clark reviews the Gastropod, a podcast exploring the hidden history and surprising science of food.
Kenneth Lam discusses the new Milk Street publication and what it has to offer culinologists.
By Constantine Spyrou, Food Hacker and MBA/MS Candidate at Chapman University In my first class as a business student at Chapman University, I was asked to analyze the strategy and competitive advantage of a firm in my industry. As a part of the food industry, and specifically, a “food hacker” that aims to disrupt the…
By Trey Brusio Beef, Pork, Chicken, or Plant Root? Calling all vegetarians, vegans and even meat-lovers: if you have yet to enjoy the melt-in-your-mouth deliciousness that is a perfectly cooked medium-rare burger now you can! May I present to you the Impossible Burger, an original, 100% plant-based burger formulated by Impossible Foods. Now I know…
By: Karen Diep Outbreaks are a dime a dozen in the food industry. Creativity and ingenuity is what we all strive for in the industry but what we often overlook is the safety of the food that we are serving. With the recent outbreaks happening with Chipotle, I wanted to put a spotlight on how…
The Culinologist 