The gooey texture and taste of mac & cheese is chemistry. The ability of cheese to melt nicely is based on its chemical properties, so every time you eat this comfort food thank chemistry!

Cheese makers use test strips we provide for both pH control and sanitizing equipment.

#ScienceOfFood

It’s Pizza Party Day, and we’re celebrating with a side of science. Genomics helps us understand the wheat, tomatoes, and microbes that make pizza great.

Explore the science behind your slice: bit.ly/4m7ZfTS

#PizzaPartyDay #FoodGenomics #MicrobialGenomics #ScienceOfFood #DNASequencing #Novogene

What are ultra-processed foods and why are they coming to get me? Anyone with even a cursory interest in food and nutrition must have noticed that ultra-processed foods are having a big moment in the media. Barely a day goes by why without some article like &#822…

Not all ultra-processed foods are villains—but some are. Media panic hides nuance. High salt, sugar & additives can harm, but not every packaged bread is the enemy. Eat smart, read labels, and don’t fear the occasional treat. #UPFs #NutritionScience scifood.blog/2025/05/11/w... #scienceoffood

Behind every waffle is genomics! This #WaffleDay, we’re celebrating the science of food, from the genetics of wheat to the microbes behind fermentation. We support #foodgenomics research because great flavors start with great science! Learn more: bit.ly/3EFnZ4I #ScienceOfFood #MicrobialGenomics