Traditional croissants are delicate and airy pastries, made through “laminating”- a process where cold butter is wrapped with yeasted dough, kept cool and folded repeatedly to create multiple layers. The process in itself is laborious […]
Tag: Food Science
Creating a Surplus Food R&D Center to Fuel Academic Commitment to Sustainability
In the past few years, important government agencies like The Environmental Protection Agency (EPA), the Department of Agriculture (USDA) and organizations like the Rockefeller Foundation and ReFED, have asserted the importance of reducing food waste […]
Minimize Holiday Food Waste and Transform Leftovers
Seventy-six percent of Americans admit to throwing out leftovers on a monthly basis — a wasteful luxury when more than 15 million American households are uncertain they have sufficient money or resources to provide enough […]
Make these 8 Easy Food Swaps on World Health Day
All of us, at some point in our lives, have been told, “you are what you eat.” Today in celebration of World Health Day, don’t throw out your favorite foods, but consider making a healthy […]
Master Chef Marc Vetri Returns to Drexel for Winter Term
The Center for Hospitality and Sport Management will welcome back Philadelphia’s James Beard Award-winning chef Marc Vetri to teach this winter term. In the class, CULA 400: “Directed Studies with a Master Chef,” Vetri, a […]