big data, small data, fake data, no data. explained for other living data points.
If you are
somewhat like me, than you want to know as much as possible before making
important choices. And career choices clearly belong in this category.
Unfortunately, career paths (and life in general) are more like navigating
through dense fog. No matter how hard you try, from where you stand you can
only look that far. And even worse than that: There is no map you can consult.… Read the rest
#demystifyAI series (this small series aims at putting important AI-related aspects into perspective)
Why you shouldn’t be afraid of AI tools occasionally performing superhuman in some tasks. And why you are the true superhuman being.
I started my first hands-on training in machine learning and AI right after the GO matches between alpha go and Lee Sedol. At that time, it still felt a bit like a miracle to me.… Read the rest
After a decade in fundamental research in-between physics and cell biology, I decided to quit academia in 2015 and to start my own company in a completely different area: KÄNDI– a company about the development and small-scale production of high-quality, sustainable sweets. Beginning of 2018 I finally decided that I had to stop this endeavor. Since then I have moved back to scientific research where I now work as a data scientist.
Thirteen month after making one of the most difficult decisions I have ever made, namely to stop with this company, I finally want to share some of the lessons I have learnt.… Read the rest
“Welcome to WordPress. This is your first post.”
NO. It’s not.
But I agree, it’s been a while 1) To avoid the empty page. And for the sake of continutiy, I added several of my old and older blog posts from www.sweetmatterphysicist.com .
There are times when nothing happens to blog about.
And there are times when too much happens to have time to blog about it.… Read the rest
As a candymaker I naturally have to deal a lot with sugar. And I bet there’s hardly another food ingredient that is more at the center of public attention and debates. And I am also pretty sure that there are not many other substances in food that create such incredible controversies, especially -and sadly- even far far beyond any scientificly sound knowledge.
Today I came accross yet another product that boldly advertised its ‘syrup’ content. Even if that just means regular, boring, cheap, standard glucose syrup (here named ‘tapioca syrup’)… Read the rest
The last two days I attended this year’s ‘Science and Society Conference’ an annual conference series which –this time- was focused on “Foods are us! On becoming and eating”. I had a great time and really enjoyed many interesting presentations by food science experts from very diverse disciplines and backgrounds. This ranged from chemistry and molecular biology to psychology and sociology.
‘Science and Society Conference’ on Foods are us! On becoming and eating taking place at EMBL in Heidelberg … Read the rest
Dear regular followers of my blog 1)In case there are some…,
I know that it must appear as if I am currently obsessed with my microbial cohabitants. Soon, I will return to more candy and chocolate stuff. Promised!
But for now: back to my microbes….
The microbiome topic is increasingly hyped in the media. ‘Redefining human’ is the catchy title for a planed film project.… Read the rest
It is not the first time artificial sweeteners are linked to negative effects on human health, such as weight gain or diabetes. But a new study by Suez et al. now published in Nature might very well mark an important cornerstone in our perception of artificial sweeteners as a frequently used food additive.
During the last year I frequently stumbled over research related to the ‘microbiota’ (sometimes referred to as ‘microbiome’), which simply stands for the myriad microbes we carry around. It immediately caught my interest when I first learned more about it. I can still remember that I was totally sure that I had found a typo when I first read that we have 10-times more of those little creatures in our body than human cells!
Recently I finally visited the small factory of the Chocolatemakers in Amsterdam, where delicious chocolate bars are handmade from bean to bar. Funny enough I had seen the facilities in the US (Mast Brothers in Brooklyn, NYC and Taza near Boston), but never the one closest to where I live. Naturally, I wanted to post something about my impressions at the Chocolatemakers as well, but suddenly realized that I never spend a single minute on explaining what ‘bean-to-bar’ actually means… do you know how chocolate is made?… Read the rest
