Food science isn’t just for the lab. It’s something we experience every day. The Maillard reaction, simply put, is when food ...

Have you ever dropped food on the floor only to invoke the '5-second rule' before finishing up your snack? Well, science has ...

Across the food industry, innovation cycles are accelerating while complexity continues to grow. New ingredients, emerging technologies, evolving regulations, sustainability pressures and consumer ...

Each generation has their own cooking quirks, and boomers were taught that the more cooked the food was, the better. Here's ...

Pushing the boundaries of food development through science is at the core of Drexel University's innovative Master of Science in Culinary and Food Science. The program offers dynamic, ...

Raffaele Mezzenga has turned chicken feathers into fuel cell membranes, found myriad purposes for the milk protein whey, and used black bean proteins in aerogels for capturing carbon dioxide from air.

From freshly baked bread to a cup of coffee, food is a sensory experience that connects us all. When it comes to how our food is made, however, we rarely focus on the science that is used to create it ...

As we navigate the complex challenges of our global food system, the imperative to innovate sustainably has never been more pressing. This World Food Day Katy Askew, MD at IFIS Publishing, suggests ...

The updated advice calls for fewer refined grains and more fermented foods, but translating that into everyday meals is a ...

Frustrated by liars? Tired of how much misinformation spreads from podcaster bros, influencers and dubious sources? Wondering what you can do about it? A recent University of Maryland conference found ...

Pushing the boundaries of food development through science is at the core of Drexel University's innovative Master of Science in Culinary and Food Science. The program offers dynamic, ...