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Seal milk is the cream of the molecular crop
New York Times, Published on 26/11/2025
» NEW YORK — Collecting milk from a nursing seal is no easy task.
Foie gras that skips the force-feeding is developed by physicists
New York Times, Published on 26/03/2025
» BOSTON — Thomas Vilgis, a food physicist at the Max Planck Institute for Polymer Research in Germany, has been in love with foie gras for a quarter century. The luxurious delicacy is a pâté or mousse made from the rich, fattened livers of ducks or geese.