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 ...

A new guide from NUS shows how food companies and researchers can move AI from black-box models to reliable tools for ...

This Collection supports and amplifies research related to SDG 3, SDG 12 and SDG 13. In recent years, the urgency of addressing environmental concerns has permeated various scientific disciplines, ...

Prof. Zhu Yuyan, Associate Professor of the Department of Food Science and Nutrition of The Hong Kong Polytechnic University, ...

New research reveals why different organic acids produce unique sour tastes and why some people enjoy intense puckering ...

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 ...

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 ...

U.S. Senate appropriations bill will help pull the trigger on building a $50 million Agriculture Center of Excellence in Food ...

The United States generates more food waste than all but two countries. To address this, the federal government set a goal to cut food waste in half by 2030 compared to 2016 levels, to about 164 ...