It's one part Food Network, one part Mr. Science, two big handfuls of DIY, and probably going to be a whole lot of fun. Science and Cooking: From Haute Cuisine to Soft Matter Science is a free online ...
Chef J. Kenji López-Alt will present the IFT FIRST opening keynote address titled “The Science of Flavor: Transforming ...
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, ...
STARKVILLE, Miss.—Two student teams from Mississippi State’s Department of Biochemistry, Nutrition and Health Promotion have advanced to the finals of the Research Chefs Association’s National ...
Summer may be winding down, but we’re not quite ready to let go of beach days, backyard cookouts, or ice cream cones. We love ice cream here at SciFri, so we’re pulling a few of our favorite ice cream ...
IFT President Peggy Poole reflects on the importance of creating trust in the food system. There are many promising ...
When you've spent the money on a nice cut of steak, you want to be able to cook it to perfection. To get that perfect crust, ...
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, ...
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