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THE HUMAN FOOD EXPERIENCE. Basic tastes include: sweet, sour, salty, bitter, umami. Subsets of taste: spicy, astringent. Flavors include: fullness, thickness, aroma. Palatability factors: texture, temperature, glossiness, shape, sound. Acceptability factors include: environment, culture, and mood, a complex menu. Next weekend, the molecular basis of taste. https://lnkd.in/eDzcgnY View in LinkedIn

MIT'S SELF-ASSEMBLY LAB. New paradigm shift in thinking about assembly, from brute force, to self-assembling smart materials. http://www.technologyreview.com/video/521396/skylar-tibbits-mit-media-lab/ View in LinkedIn

GLASS SHAPE AFFECTS WINE. "Different glass shapes and temperatures can bring out completely different bouquets and finishes from the same wine." http://www.scientificamerican.com/article/wine-snobs-are-right-glass-shape-does-affect-flavor/ View in LinkedIn

4D PRINTING AND SELF-ASSEMBLY. "We're proposing that the fourth dimension is time and that over time static objects will transform and adapt. The idea behind 4D printing is to use the sheer power of biology and modify it. But it is still an illusive goal." https://lnkd.in/evravgg View in LinkedIn

CUTLERY AFFECTS FOOD CONSUMPTION. "Consumption behaviours can change with the shape of the glass, the size of the plateware, and the size of the cutlery with which a person eats." http://link.springer.com/article/10.1186/2044-7248-2-21/fulltext.html View in LinkedIn

DNA BRICKS. "The researchers created just over one hundred different designs, including chinese characters, numbers and fonts, using hundreds of tiles for a single structure 100 nanometers (billionth of a meter) in size. The approach is simple, robust and versatile." https://lnkd.in/eg_eHnF View in LinkedIn

SIXTH DEBATE. "If we confirm that fat is a basic taste quality, it's the equivalent of saying chartreuse is a primary color ... It changes our basic understanding of what taste is." https://lnkd.in/eQy2TqQ View in LinkedIn

PROGRAMMED DNA BRICKS. "DNA "building bricks" akin to Legos, can be programmed to assemble themselves into precisely designed shapes, such as letters or emoticons." https://lnkd.in/eg_eHnF View in LinkedIn

SIXTH TASTE? "But some scientists are now making the case that we should also think of fat as the sixth primary taste, along with sweet, salt, sour, bitter and umami. people usually can't even describe what a solution with pure fatty acids tastes like. "They'll say they know it's different from water, but they don't know why ... We don't have any vocabulary to describe the sensation." " https://lnkd.in/eQy2TqQ View in LinkedIn

CODESCRIPT AND THE BIOCHEMICAL MACHINE. "The sequence of nucleotide bases occurring in an organism’s DNA is often regarded as a codescript for its construction. However, information in a DNA sequence can only be regarded as a codescript relative to an operational biochemical machine, which the information constrains in such a way as to direct the process of construction." http://link.springer.com/article/10.1007%252Fs12304-013-9196-2 View in LinkedIn