Melinda Hill, a senior at the University of Delaware, grew up in a family of scientists. She was interested in science but also had a passion for cooking, and she didn’t want to give up either when ...

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, ...

The Penn State Food Science Club promotes community within the university’s Department of Food Science while also providing networking and career opportunities to students. (Photo provided) This year ...

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 ...

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 ...

You never know what dinner-party banter can spark. For Harold McGee of Palo Alto, Calif., it was the inspiration for a book that would edify and electrify the culinary world. About 27 years ago, McGee ...

Scientists have found that common foods can contain hidden contaminants formed during cooking or through environmental exposure. A new testing method called QuEChERS helps identify these chemicals ...

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 ...

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

Chef Brad Leone explores fermentation, fatherhood, and food science, blending culinary creativity with everyday life.

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, ...