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 science isn’t just for the lab. It’s something we experience every day. The Maillard reaction, simply put, is when food ...
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 ...
As a young boy, John de la Parra’s idea of playtime entailed exploring the plants and crops of his family’s small farm in Boaz, Alabama. His greatest influence was his grandmother, who introduced him ...
Reed Food Technology establishes endowed MSU professorship, supports new Food Science Innovation Hub
STARKVILLE, Miss.—Mississippi State University is fueling the future of food science with the establishment of the Reed Family Endowed Professorship and the university’s newly created Food Science ...
Fungi can transform plant and animal products into delicious foods like cheese, miso and beer. A researcher argues that a type of filamentous mold -- Neurospora intermedia -- could also turn food ...
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 ...
According to the Food and Agriculture Organization of the United Nations (FAO), 13.2 per cent of food is lost before it reaches retail, representing an estimated USD 400 billion in losses. A further ...
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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