One of the ways to combat such problems is to improve the efficiency of agricultural crops, ensure food quality remains high and prevent unwanted spoilage or loss due to contamination. The analytical ...

Food is something every single person on the planet deals with multiple times a day. We eat, we taste, we crave, we feel full ...

Food chemistry integrates our understanding of molecular composition, reaction mechanisms and physicochemical properties that underpin the quality, safety and nutritional value of food products. In ...

A new guide from NUS shows how food companies and researchers can move AI from black-box models to reliable tools for ...

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, ...

The term ‘nutritional dark matter’ was coined by Hungarian-American physicist, Albert-László Barabási, after he discovered that science tracks only a fraction of the over 26,000 biochemicals in food.

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 ...

For the past decade, Jingjing Pan ’06 (chemistry), ’09 (chemistry) has worked as a chemist for the Food and Drug Administration (FDA), a federal government agency with the mission of ensuring food ...

Competitive baking is a hot category of television, and one skill that regularly trips up TV bakers is making dainty decorations using melted sugar. Criss DCosta, a PhD student in Ruchi Anand’s lab at ...

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, ...