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, ...

Regina Barber and Katia Riddle of NPR's Short Wave podcast talk about prehistoric cooking, earthquakes in the Pacific Northwest and how teens are sleeping less than before.

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 ...

Cooking food is one of the activities that makes humanity unique. It's not just about what tastes good: advances in cooking technology have been a constant part of our progress, from the ability to ...

A panel of food safety professionals has discussed how best to use findings from research to improve food safety. Speaking during a webinar highlighting the role of scientific advice in protecting ...

The National Academies of Sciences, Engineering, and Medicine are private, nonprofit institutions that provide expert advice on some of the most pressing challenges facing the nation and world. Our ...

Te Kunenga ki Pūrehuroa Massey University is proud to recognise two outstanding women in food science and product development through the Massey University Woman in Food Science and Technology Award.

The way we think about nutrition is undergoing a quiet but profound revolution. It’s no longer only about counting calories or following simplistic few dietary rules. Today, the conversation is far ...

Synthetic food dyes — and their links to neurobehavioral issues in children — are having a moment. Last month, California governor Gavin Newsom signed the California School Food Safety Act into law, ...