Melinda Hill, a senior at the University of Delaware, grew up in a family of scientists. She was interested in science but also had a passion for cooking, and she didn’t want to give up either when ...

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, ...

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 ...

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.

Sure, cooking our food can make it safer to eat and more digestible. But let's be honest. We mainly cook to create something we enjoy—something delicious. Simon Warwick is a lecturer at Curtin ...

The Penn State Food Science Club promotes community within the university’s Department of Food Science while also providing networking and career opportunities to students. Photo provided This year ...

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 ...

With so many major food companies headquartered in Minnesota, it’s no surprise the state has three times the concentration of food scientists and technologists as the national average. That must make ...

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, ...