casein point

Hi, I'm Luke and I talk the language of cheese and cured meats but I have been known to veer way off subject. Currently studying at The School of Artisan Food hoping to find out why my taste buds like pretty much everything I put on them. Let's go
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Part of a Food Science and Safety lecture at SAF Mmmm. Nice to know what lives on your hands when you haven’t washed them! On tonight’s menu we have; airborne penicillium (the fluffy moulds on the left hand side. They were actually in the air and not on my hands but they look pretty cool), proteus (the blob at the top), mould (top right) and general bacteria. The yellow spots are yeasts. A veritable feast me thinks. Anyone fancy a massage?

Part of a Food Science and Safety lecture at SAF

Mmmm. Nice to know what lives on your hands when you haven’t washed them! On tonight’s menu we have; airborne penicillium (the fluffy moulds on the left hand side. They were actually in the air and not on my hands but they look pretty cool), proteus (the blob at the top), mould (top right) and general bacteria. The yellow spots are yeasts. A veritable feast me thinks. Anyone fancy a massage?

  1. lukecaseinpoint posted this
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