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RealScientists | Linda Profile picture
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28 Mar, 4 tweets, 1 min read
I think a good place to start is with defining food science and sensory science.

You may know already but just in case!
Food science is the study of the physical, chemical, biochemical and microbiological makeup of food along with some food processing & engineering.
Then sensory science looks at the human responses to product properties as perceived by the senses. In recent years it has also extended to include emotional responses, how psychology and information influence the way we respond to food and oral processing!
What would you like me to talk about first this week?

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RealScientists | Linda Profile picture
30 Mar
So let's talk about sensory perception!

Basic sensory perception involves our 5 senses:
1. Smell
2. Sight
3. Touch
4. Taste
5. Hearing
You may say that all those don't influence how I perceive food but they do!

We know that smell & taste are influential but how do the others come in?

Touch can be done by our hands if we pick up food but it also accounts for how we perceive texture in our mouth!
But touch is super important in the way we experience food, this is why small children will like to pick up and poke unfamiliar or strange-looking food before they will put it in their mouth!
Read 22 tweets
RealScientists | Linda Profile picture
29 Mar
So how did I get from being interested in food and the sensory of food to my current research?

I started with an undergrad in Food Science which I found when I was looking at all the different science courses.

It was a 4-year course & I was happy with my decision to do it!
During that course, I completed two internships, one in a bread factory, & doing research with a company into cooked meat & vegan/vegetarian meat replacements.

I really loved everything about food science & when I was in my 4th year, I was trying to figure out what to do..
In my mind, it was you go to college and then you get a job in a company.

I never knew there was an option to do research degrees and get paid a stipend to do them. In my mind, only rich people got to do that.
Read 16 tweets
RealScientists | Linda Profile picture
29 Mar
I had an unexpectedly busy morning but I am now ready to talk about food science!
I good place to start today why I choose food science and when my interest in food started!

Now I know most people have some interest in food.

Be it in nutrition or flavour/taste, origin, sustainability or price, maybe you have an interest in a combination of these.
What's the most important thing for you when you are buying or making food? (There can also be other factors too but just from these ones!)
Read 12 tweets
RealScientists | Linda Profile picture
28 Mar
Hi all! I'm Linda and I'm the real scientist's curator for this week.

I am currently doing a MSc (by research) in Food Science focusing on Sensory Science! I'll be finishing my masters in August and I'm currently figuring out what I'm going to do after that....
My current research is looking at whether an animal's diet influences the eating quality of beef steaks using a novel sensory method called temporal liking!

I also have a side project I'm excited about which looks at the (mis)use of gender and sex in sensory science.
In my spare time outside of science, I volunteer for @DisInHigherEd, @DragonflyMH and @PhD_Balance!

I am super passionate about improving grad student & academic mental health & the acceptance of disabilities in science!
Read 4 tweets
RealScientists | Linda Profile picture
26 Mar
Since the world is watching as they try to unblock the suez canal, I thought we’ll learn some lessons from learning to unblock another very dangerous block, in the canals (or arteries) that supply blood to the heart, called atherosclerosis.
The ship that’s stuck, is like the plaque that forms in our arteries. Unlike the ship though, the plaque forms over many years, as cholesterol and other fats, random bits of dead cells and even some calcium gather and keep increasing in size until the artery is completely blocked
Bypass, what a lot of other ships are doing right now, is simply a way to go around the block and get to the destination anyway. This is done by taking a healthy unblocked artery from the leg or the arm and redirecting the blood to go through this instead.
Read 8 tweets
RealScientists | Linda Profile picture
26 Mar
Most healthcare technologies are disruptive, but often come with a significant price tag. Coming from a developing country, the best kind of tech for me are ones that are cheap, easy-to-use and adaptable to multiple settings. So it’s #FrugalFriday!
Many countries can’t afford orthopedic surgical drills and resort to using regular drills that can’t be sterilized, and pose a risk of carrying disease. With @drillcover, any drill can be reused after sterilization cutt.ly/YxG8XtF
A centrifuge is pretty much the first instrument bought in a biomedical or diagnostic lab, but these are generally expensive. What if you could indulge in some biceps training while centrifuging samples? With this 20 cent paper-centrifuge, you can! cutt.ly/exG4Evh
Read 17 tweets

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