In tech, we love our KPIs—user growth, engagement, efficiency. In food tech, the industry celebrates taste and price. But in ...

A research team at the DTU National Food Institute has conducted a literature review of cheese fermentation and ripening and identified five underused, evidence-based measures to improve efficiency ...

Lay’s unveils a global brand refresh, nutrition science challenges ultra-processed food myths amid new California school meal ...

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 ...

A study by a group of Cornell researchers published in the Journal of Experimental Psychology: Human Perception and Performance found that tomato juice—the main ingredient in a Bloody Mary—tastes ...

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 ...

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, ...

Using microbes to transform foods through fermentation is the secret behind many of our favorite flavors, from cheeses to beer (SN: 9/19/17). But what if, instead of transforming one food into another ...

Sharing a meal around a campfire is one of the oldest human activities. CREDIT: Aegean Blue via Getty Images. Get the Popular Science daily newsletter💡 ...

Hunger exists on a spectrum. On the one end is food insecurity, where people are forced to adjust to fewer meals. As food becomes scarce, the body consumes its own reserves. The journey from hunger to ...