A team of researchers led by Dr. Michael McAlpine of Princeton University have developed a gold- and carbon-based biosensor that can be affixed to a tooth . The purpose of the sensor, which is made up primarily of a very strong form of carbon called graphene, is to detect sequences of DNA that are specific to pathogenic bacteria.
A new study published in the online journal PLoS ONE demonstrates that diners mimic the eating patterns of their dining companions, matching them bite-for-bite . The researchers studied pairs of young women who did not know one another, and found that they influenced each other with regard to eating patterns. Particularly within the first ten minutes of dining together, the women tended to mimic each other, taking bites of food within five seconds of one another.
Today more than ever, science is playing a pivotal role in food and cooking as the worlds of the laboratory and the kitchen come closter together. A perfect example of this in today’s culture is the Food Network show Good Eats with Alton Brown along with websites like the Science of Cooking, Molecular Recipies, Modernist Cuisine and the Molecular Gastronomy Network.
The result of this movement to bring science into the kitchen is Molecular Gastronomy, the application of biological and chemical knowledge to cooking. Molecular Gastronomy is a discipline practiced by both scientists and food professionals to study the physical and chemical processes that occur while cooking.