Our main finding was that we often could not identify all components of the cooked food mixtures and that there are substantial biases in which proteins can actually be recovered from foodcrusts. Additionally, the amount of foodcrust that forms seems to depend heavily on the cooked 'recipe'.
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Happy to announce that the paper on the first of our experiments to better understand how foodcrusts can be used for investigating diet in the past is finally out! Huge thanks to @jessiehendy.bsky.social and @matthewcollins.bsky.social for their support!
doi.org/10.1371/jour...
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Also - come and get my job! Which I’m still partially doing, but someone needs to take up the slack/ allow me to send them to far flung locations to retrieve mysterious ancient samples. See the World*!

*mainly Britain.

crick.wd3.myworkdayjobs.com/en-US/Extern...

The importance of open science cannot be overstated and I'm very grateful and proud to have been able to play a part in this community-led paper by PAASTA to provide guidelines and recommendations for improving accessibility and reproducibility in palaeoproteomic research!

I am offering two 4-year PhD positions (fully funded) and a 57 month combined post-doc / project manager position as part of my NWO-Vici grant, which starts in September.

Thank you Matthew!