Portside

Airplane noise affects our taste perception, and tomatoes are the winners!

This biography of flavor is a fascinating adventure about the origin and nature of taste

Scientists know that we have taste receptors for fatty acids in our mouths and intestines. They are studying if fat meets the criteria to qualify as a primary taste along with sweet, salt, sour, bitter and umami.

3D food printing is still in its initial stages of research, development, and practical implementation, but major companies and national organizations are already making headway into making the technology a reality in the near future.