These four pieces sketch a portrait of modern knowledge: abundant, persuasive, and riddled with blind spots. Kale’s ...

The U.S. Agency for International Development has been a major supporter of global agriculture research. Now many studies are ...

This year, new research in food science and health uncovered surprising benefits in everyday ingredients — and took a hard look at processed foods and pesticides. From buzzy breakthroughs to big ...

Overview of the key innovation trends shaping the future of the food and beverage industry, including AI-driven development, sustainable solutions, digital food safety, evolving regulation and rising ...

With an estimated 30–40% of the United States' food supply ending up as waste, according to the U.S. Food and Drug ...

It’s hard to stop after eating a single potato chip —and that’s kind of their whole problem. The deep-fried, popular salty ...

Texas A&M students take food science from lab to label, creating market-ready sauces in a hands-on pilot plant.

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 researchers have figured out how to turn carrot scraps into a surprisingly tasty source of protein. By growing pink oyster mushroom mycelium on discarded carrot peels and greens, they created ...

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 ...

Purdue University’s is launching two new online professional development certificates that cover foods’ impact on human health and food safety: the Foods for Health online certificate and the Food ...

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, ...