A simple stool sample may hold a clearer record of what you eat than a food diary ever could. In a new study, researchers ...

Food chemistry integrates our understanding of molecular composition, reaction mechanisms and physicochemical properties that underpin the quality, safety and nutritional value of food products. In ...

These four pieces sketch a portrait of modern knowledge: abundant, persuasive, and riddled with blind spots. Kale’s ...

Amelia Schwartz is a Brooklyn-based writer and editor who has been covering food, beverage, and culture for over seven years. She is currently an editor at Food & Wine magazine, focusing on trends and ...

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, ...

If you thought “Lessons in Chemistry” was about nothing more than beakers and bonds, think again. The bestselling novel turned Apple TV+ miniseries, which premiers on Oct. 13, centers around Elizabeth ...

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

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 ...

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, ...