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, ...

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, ...

Note: Articles may be assigned to more than one subject area, as a result the sum of the subject research outputs may not equal the overall research outputs. Actionable insights into research ...

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 ...

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 ...

From left: Alicia Manley, Nicole Hatfield, Program Chair Grace Yek and Matt Schmidt in the Culinary & Food Science Lab at Cincinnati State. Have you ever wondered who perfects new recipes for things ...

Cacio e pepe is the simplest of the four fundamental Roman pasta dishes—its only ingredients are pasta, starch-enriched pasta water, pecorino cheese, and black pepper—and yet, it is notoriously ...

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 ...