Marc Johnson

President of Texture Technologies @TextureReport, Wharton MBA @Wharton, enjoying deep dive into trade economics, helping clients measure physical properties

[Marc Johnson @MarcJohnsonTTC]

@kpomerleau And put thousands and thousands of small companies who import goods that cannot be made in the USA out of business. Bankrupting these businesses and their employees is not worth the price of substituting illegal tariff revenue with revenue raised under a DBCFT scheme.

[Marc Johnson @MarcJohnsonTTC]

For some light-hearted distraction: Bilbao vs Mallorca for Copa del Rey championship of the Spanish league is tonight. Bilbao fans have taken over entire city of Sevilla for the last two days. Seems like a giant game of Where’s Waldo.

[Marc Johnson @MarcJohnsonTTC]

@Chris_Bryson @NewSchoolFoods Looks delicious!

[Marc Johnson @MarcJohnsonTTC]

@elliotswartz @UPSIDEfoods Absolutely fantastic news!
Congrats to @UPSIDEfoods and to the local economy on being at the forefront of this new industry! #cultivatedmeat

[Marc Johnson @MarcJohnsonTTC]

https://t.co/hSdkyM1kUu

[Marc Johnson @MarcJohnsonTTC]

https://t.co/hSdkyM1kUu
We will be hosting a delicious Farm-to-Table dinner on September 29th to benefit a new pavilion at the Patton Homestead

[Marc Johnson @MarcJohnsonTTC]

@ImpossibleFoods Just had one at Logan Airport. Delicious

[Marc Johnson @MarcJohnsonTTC]

Well done @chew !
Chips, salsa & guacamole tonight. Anyone in?

#avocado #foodsciencelife #foodscience #foodresearch #knowyourfood #textureanalysis

[Chew @chew]

Check out out texture analyzer! Today we are using it to test the hardness and stiffness of avocados at different stages of ripeness.

#avocado #foodsciencelife #foodscience #foodresearch # knowyourfood

[Marc Johnson @MarcJohnsonTTC]

@gtconway3d @mehdirhasan 65

[Marc Johnson @MarcJohnsonTTC]

@_David_Kay @upsidefoods Wow! Fantastic news. Congrats.

[Marc Johnson @MarcJohnsonTTC]

@newculturefoods @grapedoc @Forbes Great coverage & continued good luck with your animal-free mozzarella!

[Marc Johnson @MarcJohnsonTTC]

Just learned about this lovely website that pays homage to director Wes Anderson's aesthetic style. No politics. No economics. No lectures. Just pleasing to the eye and fun to poke around. Enjoy everyone. https://t.co/A0XC7ByYSu

[Marc Johnson @MarcJohnsonTTC]

Do people on bikes need Advance passes or can they just pay the daily bike fee?

Crane Beach Parking, Permits and Admissions @thetrustees https://t.co/7zI3BCHERr

[Marc Johnson @MarcJohnsonTTC]

@chew really nice. Looking forward to what you test next. #foodscience

[Chew @chew]

Check out out texture analyzer! Today we are using it to test the hardness and stiffness of avocados at different stages of ripeness.

#avocado #foodsciencelife #foodscience #foodresearch # knowyourfood

[Marc Johnson @MarcJohnsonTTC]

@mikeleonard Sweet overview of your labs!

[Marc Johnson @MarcJohnsonTTC]

Great article good job guys ## Say cheese. But is it? Lab-made non-dairy breakthrough acts, tastes and cooks like cheese | CBC News https://t.co/fZlxXCJKbV

[Marc Johnson @MarcJohnsonTTC]

@EvanMcMullin April 21 1967 takeover by the colonels of g tone government in Greece from the perspective of being passengers on a ferry pulling into Piraeus. Three days on the boat until we we allowed to dismbark

[Marc Johnson @MarcJohnsonTTC]

Amazing lab tour by @drbiancale of @CellAgAustralia of Dr. Minh Ha's facility at University of Melbourne https://t.co/W4QdmKCySc
Tour provides an overview from growing cells all the way through sensory testing. Thank you.

[Irfan Tahir @unculturedmeat]

Wow, this is so epic!!
https://t.co/ucFnae8azU

[Marc Johnson @MarcJohnsonTTC]

I love the fixturing which consistently orients the samples for testing. Nice approach to manage variability caused by externalities and test precisely the attributes of interest. @Docorange1

[Bruce Williams @Docorange1]

Using a texture analyser to objectively quantify foot orthoses. Results show the added value of the proposed technique as the parameters are not only defined by the material but also by the shape. https://t.co/wcyOO8lVS2

[Marc Johnson @MarcJohnsonTTC]

Nice short clip of the TA.XTPlus Texture Analyzer cutting strands of pasta to precisely 100 microns over the base. Thanks for sharing @Grain_Canada

[Canadian Grain Commission @Grain_Canada]

@wk_kun Firmness is measured by cutting through cooked spaghetti with a texture analyzer. High protein in durum wheat contributes to firm pasta texture, which is known as an “Al dente” texture. #SciLitWeek #CdnAg