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

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

Food chemists focus on the chemistry of foods, their deterioration, and the principles underlying the improvement of foods for consumers. Few people recognize the science behind the food they consume.

As cultured meat moves toward commercialization, people want to understand how it impacts health compared to conventional ...

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 ...

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, ...

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 ...

As global populations continue to grow, so does the need for nutritious food and efficient manufacturing processes. Current food production practices generate side streams that could be recycled.

B.S.: Chemistry, with minors in English and Food Study, New York University Ph.D.: Agricultural and Environmental Chemistry, University of California—Davis WHAT SHE DOES NOW: Teaches chefs and cooks ...

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 ...