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 ...

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 ...

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, ...

Engagement is the collaboration between institutions of higher education and their larger communities for the mutually beneficial exchange of knowledge and resources in a context of partnership and ...

Love them or hate them, leftovers are a near-inevitability of the holiday season. That's especially true if you're gathering with a lot of loved ones who are all bringing their own dishes to the table ...

The term ‘nutritional dark matter’ was coined by Hungarian-American physicist, Albert-László Barabási, after he discovered that science tracks only a fraction of the over 26,000 biochemicals in food.

ABP Courses Guide: Food Technology has rapidly transformed into a dynamic discipline that blends scientific principles, ...

Competitive baking is a hot category of television, and one skill that regularly trips up TV bakers is making dainty decorations using melted sugar. Criss DCosta, a PhD student in Ruchi Anand’s lab at ...