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CCD Innovation Food and Beverage Science: Nicholas Egan, Winter Shadow 2016

The setup for our tasting experiment

I had not, in my life, expected to be able to point at a bottle of salad dressing at Safeway and say, “Oh cool, I made that.”

(‘Helped make that’ is definitely more proper, but sometimes you’ve just got to flex in the grocery store.)

Applying to CCD Innovation to understand the world of food innovation seemed, in my head, to suppose a certain scientific environment: one comprised of vast numbers of tiny bottles filled with hyper-concentrated-who-knows-what in ultra-sterile laboratories, logbooks filled to the brim with the anguish of hundreds of statisticians in the pursuit of ultimate flavor, and a grim, if regulated, corporate environment with masters of the tastebud denoting the desires of the mass public to lesser, flavoring-affiliated chemists.

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