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
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!
Researchers find that we can distinguish more than one trillion odors. Now, is that much or not?
Out of a set of 128 basic odors (I only depicted 100 boxes here), 10 (as shown here), 20 or 30 were mixed so that test persons could compare the smell of different mixtures. Two entirely different sets of flavor compounds were easy to distinguish (left), but if a substantial part of the compounds were identical (violet squares) it quickly becomes difficult to sense a difference (middle) or at about 90% overlap mixtures can not even be distinguished at all (right).… Read the rest
Howdy. I first wanted to entitle this post “the perfect chocolate mousse”, but that seemed to claim a little too much, right? Modest as I am, I consider it possible that some people might make even better (or at least equally good) chocolate mousse. But “quite good chocolate mousse” is simply not such a catchy title…
Systematic test of slightly different chocolate mousse recipes. From left to right: 0.5% iota-carrageenan (filled in canister at 80-90°C) | 1% iota-carrageenan (filled at 80-90°C) | 1.5% iota-carrageenan (filled at 80-90°C) | 1% iota-carrageenan (filled at 65°C).… Read the rest
When entering the world of high-quality chocolates you immediately get confronted with a number of categories in order to understand or classify a chocolate. There is the technical aspect of the chocolate manufacturer: roasting, conching, adding cocoa butter. But all of this can only enhance or suppress the flavors that come from the cacao bean itself. The bean flavors are strongly influenced by the process of fermentation and drying. Finally, beyond that come two major labels: geographical origin and cacao variety.… Read the rest