The Rapid Pulse of Pulses
2016 has been quite the year for pulses in the food and dietary supplement industry. The UN General Assembly declared 2016 the International Year of the Pulse and since then, the industry has gone nuts (1). Companies and startups have innovated pulses into snacks, chips, cereals, pastas, and many other forms of common foods (Banza Pasta,
How to have a local Holiday Meal?
The big holiday season is just around the corner, and we all should be planning how we are going to prepare all the big meals. If you want to try something different for Christmas or New Year’s Eve, maybe having a local holiday meal might be a good idea. But, what is a local holiday
The wine headache….Are sulfites to blame?
It’s wine o’clock somewhere! The wine connoisseurs of 2016 are hunting their nearest organic grocery stores to find sulfite free wine. Who cares about the price, the undertones, the age, the place of origin, or even the type of wine for that matter… these days the sulfite free label is believed to be the golden
Not so Vanilla: Could Genetically Modified Vanilla be the New Normal?
With summer ending and the leaves changing color, the countdown to our cherished fall holidays begin. Halloween just ended and Thanksgiving Break is right around the corner; this mixture of holidays and cooler weather creates a more comfortable and relaxed ambiance–an ambiance of familiar fall flavors–from pies and turkeys, to baked goods and spice-flavored drinks.
Hands-on Scientific Research Opportunities for Undergraduates
Earlier this week, Schmid College faculty showcased their research and opportunities for students to get involved in it at the university-wide Office of Undergraduate Research and Creative Activity (OURCA) 2016 Faculty Research Expo. They were joined at the annual event by faculty from across the university in a tremendous display of the breadth of scholarly
CRISPR-Cas9: the biological Photoshop® and GMO food regulation loophole
Avid Photoshop® users know how to nip, tuck, add, remove, and edit whatever they desire in photos. Edited and enhanced photos can be commonly seen throughout fashion magazines, but editing photos doesn’t change who the person is. Does it? The perceived body may be changed and skin blemishes may miraculously disappear thanks to Photoshop® but
TRICK or TREAT! What are you actually eating this Halloween?
“TRICK or TREAT!!” screamed a bunch of children as soon as I opened the front door. I began distributing handfuls of candy to these little kids giving the most candy to the kid with the best costume, of course. As I closed the door, I reach for my favorite candy and cracked it open while
Introducing the Grand Challenges Initiative
When I reflect upon being a scientist, three words come to mind: fascination, frustration, and exhilaration. A scientist’s fascination comes from the wonder of trying to understand and decipher the vast complexity of the world around us. Frustration creeps in as we discover how challenging that complexity is, and how unsophisticated some of our scientific
Science Blender | Virtual Unwrapping
Periodically, we publish essays from Professor Andrew Lyon‘s Honors 389 course “The Science Blender”, which is the basis for Schmid College’s Grand Challenges Initiative. In HON 389, students are asked to reflect on different aspects of tackling a grand challenge. In this essay, student’s were asked to research and analyze an interdisciplinary breakthrough of their choosing. A recent breakthrough in science has offered the possibility
Becoming a Machine Learning Scientist
Thanks to a strong partnership with Experian Consumer Services and its president, Guy Abramo, Schmid College’s Director of Computer Science Undergraduate Programs and the Machine Learning and Assistive Technology Laboratory (MLAT Lab), Erik Linstead , lead a talk about his path to becoming a machine learning expert (geek) with 200+ Experian employees a recent company