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

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 ...

The multiscale structure evolution of food during processing is a multifaceted phenomenon with implications ranging from product functionality and sensory attributes to nutritional outcomes and health ...

Chibuike Udenigwe receives funding from the Natural Sciences and Engineering Research Council of Canada (NSERC). University of Ottawa provides funding as a founding partner of The Conversation CA-FR.

With a new administration bringing in a sweeping change in ideology and a heavy focus on health, the food industry lived ...

Help prevent disease and enhance human potential with knowledge and experience gained in the Master of Science in Food Science and Human Nutrition program at the University of Wyoming. UW’s food ...

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 ...

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 ...

Food chemists focus on the chemistry of foods, their deterioration, and the principles underlying the improvement of foods for consumers. Few people recognize the science behind the food they consume.