Food 101 – Stories About Food

More than 100 reader-friendly articles by Dr. Don Mercer, University of Guelph, Canada, are available online. Created as one of IUFoST’s food education initiatives, they present important information in a way that helps consumers to make informed choices and avoid food-related health issues, amongst other things. Examples of the range of articles available include The Origin of the Metric System; Syneresis: A big word for an annoying problem; Food Drying-‘DIY’; and Food Spoilage-You know its spoiled when…

Food 101 Stories

1. Food Drying – ‘DIY’

2. Solar Drying – Let the Dryer Beware

3. Food Spoilage – You know its spoiled when…

4. Turkey Cooking – Don’t be a “Turkey” When It Comes to Food Safety

5. Cranberries – A Business That Likes to Be “In the Red”

6. Coffee Beans – The Long Journey of a Little Bean

7. Tea – It’s All in the Leaves

8. Maple Syrup – Kemptville Campus Agro-Forestry Centre: A Modern Approach to an Old Tradition

9. Mangoes in Malawi

10. Baby Carrots – The “Jurassic Park” Approach in Action

11. Ancient Food – Looking Back… Way Back!

12. Backyard Nutrition – Taste and Nutrition, Right in Your Own Backyard

13. The Marvels of Cinnamon

14. The Power of Doubling

15. Probiotics – Probiotics, Prebiotics, and Nutraceuticals

16. Food Additives – “Dad, what’s sodium bicker-bonnet?”

17. Intro to Food Drying – Planning ahead for summer

18. Decaffeination – An interesting history

19. Power Outages – A really “cool” idea

20. Jam Making – Why all the sugar?

21. Adding some Sparkle and Glow to your life

22. Fats 1

23. Fats 2

24. Sugar in the Salt

25. Dandelions

26. Expiry Dates

27. Super Slurpers

28. Modifying the Atmosphere for Quality

29. Looking for Sweetness Without the Calories

30. A Look at “Malnutrition Matters”

31. Osmosis – Nature’s Water Pump

32. Salt is Salt – Or Is It?

33. The Challenge of Drying Berries

34. Potato Battery

35. E-coli Article

36. Blanching

37. Ice Crystals

38. Global Community

39. Canning Tomatoes

40. Canning

41. Aspectic Packaging

42. Popcorn

43. Hurdle Technology in Food Processing

44. Tea Stains

45. Turning up the heat on peppers

46. Solvent Extraction

47. A Tanzanian Snapshot

48. Cross-Contamination

49. Water in Tanzania

50. Time and Temperature

51. Floating Ice

52. Vitamin C

53. Freeze Drying

54. The Origin of the Metric System

55. Six Elephants on a Dime!

56. Syneresis: A big word for an annoying problem

57. An Impressive Natural Defense Mechanism

58. Processing Food Using an Electric Current

59. Some Serious Action at the Molecular Level

60. Happy PI Day

61. The Dangers of Carbon Monoxide-Part 1

62. The Dangers of Carbon Monoxide-Part 2

63. Unwelcome Picnic Visitors

64. Ice Crystal Formation

65. The Benefits of Rooibos Tea

66. The Complexities of Bread Staling

67. Proving That Blanching Works

68. Food Processing is Not a Four-Letter Word

69. Food Supplies and the World Population

70. What is An Emulsifier

71. Mango Processing Workshops

72. Climacteric Ripening

73. Extruded Snacks

74. Some Casual Observations About Pressure

75. Some Cereal Really is Shot from Guns

76. A Look at Pasteurization Methods

77. Strange Things Happening in the Freezer

78. Taking a Look at How Detergents Work

79. Oh That Ugly Soap Scum

80. Water Softening-101

81. Food Fraud and Adulteration

82-Candy Making-Starch Molding

83-Pectin Making

84-Relative Humidity

85-Moisture Loss in Storage

86-Chocolate Bloom

87-Pineapple Tenderizer

88-Sulphur Smell

89-Washing Food


91-Water Bottles

92-e on Package Weights

93-Sun-Burned Potatoes

94-Coffee Package Button

95-Cis Trans Satd and Unsatd

96-Safety and Quality

97-Bath Bombs and Alka Seltzer

98-Milk Homogenization


100-Hard Ice Cream Coating

101-Freezer Temperatures

102-Frozen Lettuce

103-Sugar Substitutes in Cooking

104-Re-using Plastic Bottles

105-Re-using Boxboard

106-Orbitz Beverages

107-Calcium Precipitation