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Monash Food Innovation Centre

  /  Food Innovation News   /  This is why the Food Innovation Centre is located in a University.

This is why the Food Innovation Centre is located in a University.

Microscopic bubbles in noodle dough could have implications for science ranging from the quality of your ramen to your future heart surgery, according to a member of a University of Manitoba research team that found them.

Martin Scanlon, associate dean of research for the faculty of agricultural and food sciences, says looking at a sheet of noodle dough with the Canadian Light Source — the brightest light in Canada, housed at the University of Saskatchewan — was a “hail Mary.”

They were using the equipment anyway for other research and decided to try it on noodle dough, too.

READ THE FULL ARTICLE AT: https://www.cbc.ca/news/canada/manitoba/bubbles-noodles-study-1.4538199

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