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 ...
A new guide from NUS shows how food companies and researchers can move AI from black-box models to reliable tools for ...
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, ...
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 ...
Chemistry and food do not go together in most people’s minds, but chemistry has always been food’s natural companion. Food supplies the energy and nutrients we need to make our bodies’ biochemistry ...
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 ...
For the past decade, Jingjing Pan ’06 (chemistry), ’09 (chemistry) has worked as a chemist for the Food and Drug Administration (FDA), a federal government agency with the mission of ensuring food ...
The term ‘nutritional dark matter’ was coined by Hungarian-American physicist, Albert-László Barabási, after he discovered that science tracks only a fraction of the over 26,000 biochemicals in food.
The mere thought of barbecue’s smoky scents and intoxicating flavors is enough to get most mouths watering. Summer is here, and that means it is barbecue season for many people in the U.S. I am a ...
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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, ...