Hi! I’m Grace, I’m from Singapore and I have an obsession with cooking, baking, eating ice creams, supermarket shopping, blogging and studying food. My mission in life is to fight food problems by gathering knowledge about food science, nutrition and technology, and sharing it with others in more digestible packages. I dream that one day, everyone who has ever crossed paths with me will be able to enjoy the same sinful pleasures of eating, without risking health nor budget, and that they too will propagate these seeds of knowledge.
I majored in Food Science and Technology at the National University of Singapore, with a half year exchange in the University of California (Davis) and a half year stint in the flavour industry. I am currently pursuing a double masters in Sensory Science at Wageningen University (Netherlands) and the University of Copenhagen, where I explore the multitude of factors that influence people’s eating behaviors and their impacts on health.
From September 2010 till May 2011, I had rooted myself in the Netherlands in attempt to unravel the mysteries of the pesky pine nut puzzle. You are welcome to explore the different pages of this blog to read about the research findings and to offer comments on your own personal experiences! I hope that this blog will help you to continue enjoying the wonderful values of pine nuts whilst avoiding pine mouth!
Special thanks goes to my supervisors:
Asst Prof Markus Stieger (far left) and Prof Kees de Graaf (left) of ‘Sensory Science and Eating Behavior’ group, and Asst Prof Jean-Paul Vincken (right) of Food Chemistry for their invaluable guidance!
We would like to extend our deepest gratitude to the many individuals who have contributed materials, knowledge and inspirations to this research!
[Update: 07 April 2012] I have graduated with my MSc in Dec 2011 and have returned to my home country with the hope to find funding to continue with researching the mechanisms behind these pine nut taste disturbances. As I am currently not active on this front, please contact the Sensory Sciences group of Wageningen University if you wish to contribute towards further research on this phenomenon. I will keep this blog available to all for the purposes of sharing the information.