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

Food science isn’t just for the lab. It’s something we experience every day. The Maillard reaction, simply put, is when food such as steak or bread turns brown. It happens when proteins, which are ...

Discover what the science really says about microwaves, nutrient loss, and why this everyday cooking method may be better 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, ...

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.

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

President Xi Jinping’s government is shrewdly using this moment of crisis to reimagine large-scale protein production for the first time in 12,000 years.

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, ...