The Bacteria: Clostridium botulinum
Clostridium botulinum is a Gram-positive, rod-shaped, anaerobic, spore-forming bacterium best known for producing botulinum toxin, one of the most potent neurotoxins known to science. Biology […]
Month: April 2025
Quesadillas
Quesadillas are a beloved dish in Mexican cuisine, and they’ve become popular worldwide in various forms. At their core, quesadillas are tortillas filled with cheese, […]
Carne Asada
Carne asada is a Mexican dish consisting of chargrilled and sliced beef, usually marinated and cooked over high heat to achieve a charred exterior and […]
The Mixed Herb Bouquet
Mixed herb bouquets, known as bouquets garnis in French cuisine or hierbas de olor in Latin American cooking, are a blend of aromatic herbs used […]
The Cuisine Of Ecuador
Ecuadorian cuisine is diverse and rich in flavor, heavily influenced by the country’s varied geography, ranging from the coastal regions to the high Andes mountains […]
Neurospora crassa
Neurospora crassa is a filamentous fungus that has been extensively used as a model organism in genetics, molecular biology, and biochemistry. It’s also involved in […]
A Chilled Cheese Dip
Designing a chilled cheese dip (rather than a typical hot, melty one) means thinking differently — the texture, flavor intensity, and temperature all change when […]
Making Ajvar
Ajvar is a Balkan roasted red pepper and eggplant spread — originally from countries like Serbia, Macedonia, and Croatia. If you’ve ever enjoyed Dubrovnik and […]
What Foods Do we Enjoy at Cinco de Mayo?
Cinco de Mayo is a holiday that is celebrated on May 5th each year, primarily in the United States and Mexico. The holiday commemorates the […]
Metabolic Flux: What Is It?
What is Metabolic Flux? Metabolic flux refers to the rate at which metabolites flow through a metabolic pathway in a cell. It’s typically measured in […]
Pickering Emulsion
A Pickering emulsion is a type of emulsion that is stabilized by solid colloidal particles instead of traditional surfactants like soaps or detergents. The surfactants […]
What is FSSC 22000?
FSSC 22000 (Food Safety System Certification 22000) is a globally recognized food safety certification scheme. It provides a framework for effectively managing food safety responsibilities […]
Blakeslea trispora
Blakeslea trispora — now we’re talking about a real biotech powerhouse from the fungal world! This filamentous fungus is famous for its natural ability to […]
The Yeast: Kluyveromyces lactis
Kluyveromyces lactis is a yeast species with some pretty awesome biotech uses, especially in the dairy and enzyme production industries. It’s kind of a workhorse […]
Ovalbumin
Ovalbumin is a fascinating and important protein, especially in the context of biology, food science, and biotechnology. It’s the main protein found in egg white […]
Making Green Enchilada Sauce
Here is a recipe to make a ‘from-scratch’ green enchilada sauce recipe using green chile peppers, jalapeños, and green tomatoes. It’s zesty, slightly spicy, and […]
Consumer Understanding About Prebiotics
Prebiotics have become a long established form of nutrition for those aiming to enjoy the benefits of a healthy gut microbiome. Generally, prebiotics covers those […]
Kefir Ranch Dressing
Here’s a tangy, creamy, probiotic-rich Kefir Ranch Dressing that’s super easy to whip up. It’s lighter than traditional ranch but still full of sharp flavour—and […]
Trichoderma reesei
Trichoderma reesei — now that’s a legend in industrial biotechnology! It’s a filamentous fungus that’s practically a factory for cellulase enzymes, and it plays a […]
Wildlife Gardening: April Focus = Mulch
Mulch is the unsung hero in the garden. Whether you are growing vegetables or tending your flower borders and pots, the best thing that you […]