Jane Farnham, a senior at the University of Delaware, always loved to cook and bake. Growing up on a horse farm, she would spend evenings preparing dinner while her mom and sisters tended to the ...

This year, new research in food science and health uncovered surprising benefits in everyday ingredients — and took a hard ...

The artificial sweetener aspartame is found in most diet sodas and more than 6,000 other food products consumed by hundreds of millions of people around the world. So on July 14 when a group working ...

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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 ...

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, ...

MADISON, Wis. -- The UW-Madison Department of Food Science discovered that a natural compound can prevent ice cream from melting. As a PhD student at UW-Madison, Cameron Wicks has been researching ...

About 30% of all greenhouse gas emissions originate on our food system. Meanwhile, 30% of the produced food is wasted. But how to empower the young generation to face these issues? The EIT Food funded ...

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Take a stroll down the middle aisles of any American grocery store, and you’ll be surrounded by rows of brightly colored packaged macaroni and cheese, instant soups and chips in all forms and flavors ...

SciOpen, Tsinghua University Press’s open-access publishing platform, has signed the journal Food Science of Animal Products. It is SciOpen’s first client journal whose scholarly publishing workflow ...

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, ...