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, ...

Scientists have discovered how to turn agricultural waste and food scraps into a new global source of protein.

Across the food industry, innovation cycles are accelerating while complexity continues to grow. New ingredients, emerging technologies, evolving regulations, sustainability pressures and consumer ...

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 we navigate the complex challenges of our global food system, the imperative to innovate sustainably has never been more pressing. This World Food Day Katy Askew, MD at IFIS Publishing, suggests ...

Raffaele Mezzenga has turned chicken feathers into fuel cell membranes, found myriad purposes for the milk protein whey, and used black bean proteins in aerogels for capturing carbon dioxide from air.

Purdue University’s is launching two new online professional development certificates that cover foods’ impact on human health and food safety: the Foods for Health online certificate and the Food ...

Each generation has their own cooking quirks, and boomers were taught that the more cooked the food was, the better. Here's ...

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, ...