Jane Farnham, a senior at the University of Delaware, always loved to cook and bake. Growing up on a horse farm, she would spend evenings preparing dinner while her mom and sisters tended to the ...

The artificial sweetener aspartame is found in most diet sodas and more than 6,000 other food products consumed by hundreds of millions of people around the world. So on July 14 when a group working ...

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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 ...

MADISON, Wis. -- The UW-Madison Department of Food Science discovered that a natural compound can prevent ice cream from melting. As a PhD student at UW-Madison, Cameron Wicks has been researching ...

From coffee and green tea to bananas and pecans, new research on everyday ingredients revealed surprising connections between what we eat and how our bodies function. Stacey Leasca is an award-winning ...

SciOpen, Tsinghua University Press’s open-access publishing platform, has signed the journal Food Science of Animal Products. It is SciOpen’s first client journal whose scholarly publishing workflow ...

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, ...