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Fiona writes about the latest discoveries in food science and other soft squishy materials

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Author: Fiona

A new way to eat wood
Cellulose

A new way to eat wood

Posted on May 18, 2022May 18, 2022 by Fiona

Maple fiber is created by breaking apart wood from red maple trees using nothing except water.

Watching Proteins Dance
Protein

Watching Proteins Dance

Posted on April 7, 2022April 8, 2022 by Fiona

When proteins that should be moving start to aggregate in immobile clumps this can lead to disease. What happens to disrupt the dance?

An AI watching bubbles
Food

An AI watching bubbles

Posted on March 2, 2022March 3, 2022 by Fiona

Deep learning provides a new way to analyze the behavior of foam.

Designing Moisturizers
Personal Care Products

Designing Moisturizers

Posted on February 25, 2022February 25, 2022 by Fiona

It is the moment of truth for a moisturizer. You scoop a small amount out of the pot and rub it into your skin. How does it feel? If you love the experience you may have just met an oleogel.

Something new under the sun(flower)
Fats and Oils

Something new under the sun(flower)

Posted on February 16, 2022March 9, 2022 by Fiona

Something remarkable has happened to sunflowers. They have sped through hundreds of years of evolution in just a few generations. They have developed traits that make their oil less likely to go rancid, better for frying, and healthier to consume than the alternatives. The is the story of high oleic sunflower oil.

Meat from mushrooms?
Food

Meat from mushrooms?

Posted on February 8, 2022March 9, 2022 by Fiona
How long are the worms in my shampoo?
Personal Care Products

How long are the worms in my shampoo?

Posted on February 5, 2022February 25, 2022 by Fiona

New research provides a path for development of sustainable shampoo

Yes, the butter is getting harder
Fats and Oils

Yes, the butter is getting harder

Posted on February 4, 2022February 25, 2022 by Fiona

It started in February 2021 when Canadian cookbook author Julie Van Rosendaal posed on Twitter: “Something is up with our butter supply, and I’m going to get to the bottom of it. Have you noticed it’s no longer soft at room temperature? “