Babies cry in their parents’ language

In 2009 Mample and collaborators published a paper regarding the language of infants’ cry. They analyzed the cries of 30 French and 30 German newborns. Babies were 3-4 days old, they were healthy, with normal hearing from a strictly monolingual (French or German) family background. Cry recordings were made during pain-free, normal mother-child interactions (whileContinue reading “Babies cry in their parents’ language”

Something about mass spectrometry

In a previous post I wrote about the fact that mass spectrometry is one of the tools used by food chemists. Now, I want to share with you a scientific article I recently published regarding coffee aroma. The story started when Nicky, a Thai student, came to our lab in Italy. She arrived with thousandsContinue reading “Something about mass spectrometry”

What does a food chemist do?

I am in my third year PhD student in food chemistry. The question I am always asked is: “What do you actually do?” In this post I will try to explain what I do. Being a food chemist (or food scientist, in a more general way) means to spend most of the time in theContinue reading “What does a food chemist do?”