Scientists at the University of Twente figured out a new way to make food taste saltier. Not by actually adding salt, but by changing the texture of the bowl the food is served in. In a recent paper, UT researchers Thomas van Rompay and Sara Groothedde show that rough and irregular texture makes chips ‘seem’ saltier.
Although it may sound like an event hosted at a typical student house; do not be fooled. Last night the first ever ‘Global Food Fair’ was hosted in the Bastille. Ranging from typical Dutch delicacies to exotic Indian curry, visitors were sure to find a meal fitting their taste.
Would you like to taste traditional Indian, Mexican, Indonesian or Chinese food all at once? Then Global Food Fair is the place to be. This intercultural event will take place this Thursday evening at the UT.
'Chefs and scientists are very similar. These are the only two professions in the world, where nothing ever works. But you can´t be creative if everything always works,' thinks Michael Brenner, Harvard Professor, who presented a Studium Generale lecture on the topic of 'Science & Cooking'.
Eating healthy shouldn’t be that complicated or time-consuming, is what Pavel Cholakov thought. The Financial Management student founded a company to develop the EatWell-App, that was even broadcasted on the Bulgarian news. ‘We want to change things for the better’.
UT student Dimas Harry Priawan designed a modular irrigation pump which can help people at the bottom of the social pyramid to improve productivity, crop yield and income for farmers. His invention ‘UniPump’ entered the second stage of a worldwide competition for 'game-changing ideas for tackling energy, water and food issues'.