food scientist

Organic foods higher in cancer-fighting chemicals than conventionally grown food

Fruits and veggies grown organically show significantly higher levels of cancer-fighting antioxidants than conventionally grown foods, according to a new study of corn, strawberries and marionberries. The research suggests that pesticides and herbicides actually thwart the production of phenolics ? chemicals that act as a plant’s natural defense and also happen to be good for our health. Fertilizers, however, seem to boost the levels of anti-cancer compounds.

Newly identified enzyme reduces bitterness in cheese

A Wisconsin scientist is using new technology to tackle an old problem in cheesemaking – and the solution could mean both a bigger market for the state’s dairy producers and reduced costs for cheesemakers. One of the major expenses in cheesemaking is the cost of storing cheeses as they age and develop their distinctive flavors, says Jim Steele, a food scientist with the University of Wisconsin, Madison. Cheddar takes six months to a year to mature, while Parmesan takes a full year. During that time off-flavors and bitterness, the most common Cheddar defects, may develop. “We’ve identified an enzyme that plays a critical role in reducing bitterness in cheese,” says Steele. “If the bacteria in the starter culture produced this enzyme cheesemakers would save money and ensure a more consistent product.”