Browse all our food-science articles — practical, science-backed guidance for Cambodia’s students and food entrepreneurs.
- What is water activity, really?Water activity is the most useful idea in food preservation that almost no one outside a lab talks about — it explains why honey never spoils, why dried fish keeps for months, and why “it doesn’t feel wet” tells you nothing about whether a product is safe.
- Fermentation, explained without the fearFermentation sounds like something going wrong, but it’s one of the oldest and safest food technologies humans have — and Cambodia is built on it: prahok, fish sauce, and pickled vegetables are all fermented.
- How to read a food label like a scientistA food label is two things at once: real information and marketing. Here’s how to tell them apart in seconds — and make better products, because you’ll know what your own label really says.
- From home kitchen to a product you can sellEveryone tells you your food is good enough to sell. Turning that praise into a safe, consistent, and legal product is a different job — here are the practical first steps, from a food scientist.
- Why your food product spoils — and four ways to make it last longerEvery food spoils eventually. The useful question isn’t whether your product will spoil, but how fast — and that speed is something you can design, using four simple levers.