Published April 04, 2011, 07:56 PM
WORTHINGTON — Beer, bread, breakfast cereal, ice cream and apples all contain a common, simple element most people don’t think about — bubbles. Though they might seem unimportant, bubbles are what give many foods the right texture, and studying them will potentially lead to important advances in food science and the food industry.
Food scientists tackle the mystery of bubbles
University of Manitoba professor to speak Thursday at Bioscience ConferenceWORTHINGTON — Beer, bread, breakfast cereal, ice cream and apples all contain a common, simple element most people don’t think about — bubbles. Though they might seem unimportant, bubbles are what give many foods the right texture, and studying them will potentially lead to important advances in food science and the food industry.
RSS Feeds