Amy Pratt


Food Studies: Science, It's What's For Dinner

A simple cure for science phobia: blowing up French fries in the lab and investigating the enzyme that keeps soft-centered chocolates soft.

Food Studies features the voices of volunteer student bloggers from a variety of different food- and agriculture-related programs at universities around the world. Don't miss Amy's last post, which explored the mysteries of iodine, including its radioactivity fighting powers.

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