Research has shown that speakers of different languages may differ in their cognitive and perceptual processing of reality. A common denominator of this line of investigation has been its reliance on the sensory domain of vision. The aim of our study was to extend the scope to a new sense-taste. Using as a starting point crosslinguistic…

The interdisciplinary nature of food makes it an effective teaching vehicle in many fields. This article shows specifically how flavor and food fermentation, two topics not usually featured in the undergraduate STEM curriculum, can inspire a powerful interdisciplinary learning experience. Importantly, because of their accessible nature and…

The typical trigonometry, precalculus, or calculus student might not agree that logarithms are hot stuff, but we drew motivation from chili peppers to help students get a better taste for logarithms. The Scoville scale, which ranges from 0 to 16,000,000, has been the sole quantitative metric to measure the pungency (spiciness) of peppers since its…

The aroma volatile compounds in tomatoes are strongly linked to taste and flavor. Commercial tomato varieties, however, generally lack flavor. Tomato breeding programs have therefore started to focus on increasing the flavor-enhancing volatiles, which can be more easily altered than the sugar content. Analytical efforts that identify key flavor…

This study investigated the digital existence of the food bank users in a university town in Texas, and subsequently, aligned with the research's pragmatic focus, the researchers designed a training model for these food bank users. Two research questions guided the study: What are the digital existence levels of the food bank users, and what…

The pandemic of coronavirus disease (COVID-19) in early 2020 has led to tremendous disruptions in education systems worldwide, including the closure of majority of education institutions and the shifting from face-to-face learning toward remote learning. More than 70% of the world's student population were affected by such a disruptive event,…

In the last decade, our understanding of the chemistry of olive oil has dramatically improved. Here, the essential chemistry of olive oil and its important minor constituents is described and related to the typical sensory categories used to rate and experience oils: color, aroma, bitterness, and pungency. We also describe experiments to explore…

Project-based, collaborative learning is an effective teaching method when compared to traditional cognitive learning. The purpose of this study was to assess student learning after the completion of a final meal project that involved a group of sensory panelists. A paper survey was conducted among 73 senior nutrition and dietetics students…

Much like unpalatable foods, filthy restrooms, and bloody wounds, moral transgressions are often described as "disgusting." This linguistic similarity suggests that there is a link between moral disgust and more rudimentary forms of disgust associated with toxicity and disease. Critics have argued, however, that such references are purely…