Time for some #FoodSci tweets! There’s a new analytical device in the lab - a super cute water activity meter. Let’s take it for a spin and talk about my very favorite food science & thermodynamics topic: Water Activity (aw)! #FoodSci 1/21 Water activity is molecular-basis effective concentration of water in a food (or in anything). “Molecular basis” means it’s not grams / liter or teaspoons/gallon, but it’s on the basis of number of molecules present (moles of water / total moles aka mole fraction). #FoodSci 2/21

Ok! I’ve been asked by @johndavidian to do a #PiDay tweet-storm on Key Lime pie and how it thickens without cooking! Strap in, #FoodSci ahead! Heads up, I'm about to disagree with Wikipedia en.wikipedia.org/wiki/Key_lime_… 1/29 Here’s a recipe. Something fun about key lime pie is that it’s kinda new, as the history of pie goes - it’s missing from my collection of midcentury cookbooks (this is Doubleday) 2/29

New thread! Now that we’re on a #FoodSci roll, let’s talk rolls! #1/16 I want to use my rolls as an excuse to talk about my favorite #FoodSci & #Thermo concept, that’s right, it’s water activity (aw) time! 2/16

’Tis the day before #Thanksgiving, time for more #FoodSci tweets! Up today we have: Dinner rolls, two kinds of dip, finishing the pumpkin pie. Let’s get started! 1/14 Our lovely CSA (Johnny & Leah of Tewksbury Grace) gave us a *lot* of beets this year. We have no #Thanksgiving food traditions for beets, time to make new ones! #FoodSci 2/14