World-First Study Could Help Explain Why Meals Taste Bad in Space
A study by RMIT University reveals that intensifying certain food aromas in simulated space conditions could explain why astronauts experience bland tastes and highlights the…
Food Science News
Food science is the study of the physical, biological, and chemical makeup of food, and the principles underlying food processing and preservation. It encompasses the development of new food products, quality control, and the improvement of food safety and nutritional value. Key areas include food chemistry, microbiology, engineering, and sensory analysis. Food scientists work to ensure that food products are safe, nutritious, and sustainable, addressing challenges such as food security, health, and the environmental impact of food production. This field plays a critical role in the advancement of the global food supply and public health.
The Surprising Truth About Ultra-Processed Foods: Redefining Health and Nutrition
A new study calls into question the level of processing as a proxy for diet quality. Recent research challenges the notion that minimally processed foods…
Hope on the Horizon: New Research Points to Anorexia Cure
Researchers have identified a neurological mechanism for anorexia nervosa and a potential treatment using donepezil. This drug, originally designed to increase acetylcholine in the brain,…
Why Does Canned Wine Smell So Bad? Scientists Identify the Culprit
Cornell researchers are addressing the common issue of a rotten egg smell in canned wines by modifying their formulation and developing more durable liners to…
Bread as Medicine? New Brazilian Bread May Prevent Asthma
Bread made with probiotic yeast showed promising results in mouse experiments, indicating its potential to combat asthma, which affects 20 million Brazilians. Brazilian researchers have…
A New Superfruit? Scientists Discover Simple Trick To Make Blood Oranges Healthier
A University of Florida study suggests that storing blood oranges at cool temperatures enhances their health benefits and market value, but further research is needed…
Avoiding Food Poisoning: How a Tiny Chip Can Make Your Food Safer Than Ever
A new microfluidic chip developed by researchers enables quick, effective detection of multiple foodborne pathogens simultaneously, improving food safety and preventing contaminated products from entering…
Say Goodbye to Spoiled Food With New Smart Packaging
A team of researchers from McMaster University has invented a suite of tests for food packages that can indicate if the contents are contaminated, aiming…
Is Your Milk Safe? How Heat Battles the Infectious H5N1 Flu Virus
Research shows that heating raw milk greatly lowers H5N1 virus levels, but traces might persist. Despite concerns from a U.S. cattle outbreak, ongoing FDA evaluations…
Cutting-Edge Study Reveals a Link Between Obesity, Inflammation, and Aging
Researchers find that excess nutrients in cells trigger inflammation and organ dysfunction, accelerating aging. Their study suggests that interventions in inflammation might improve lifespan. The…
The Unexpected Villain in Plant-Based Diets
A significant study reveals that plant-based ultra-processed foods are linked to an increased risk of cardiovascular diseases, suggesting a need for dietary shifts towards less…
Study Confirms Sweeteners Do Not Spike Hunger Levels and Identifies Additional Health Benefits
A new study confirms that sweeteners can replace sugar in foods effectively, reducing appetite and blood sugar levels without negative health impacts, supporting their use…
The Hidden Risks of Rice and Flour: Brazilian Study Uncovers Alarming Mycotoxin Levels in Everyday Foods
The foods, found in the homes of Brazilian families participating in the research, were stored for future consumption. The study is the first in Brazil…
Why Is an Espresso So Good? Food Chemists Unravel Hidden Dynamics of Milk in Coffee
Research indicates that adding milk to coffee does not alter the molecular structure of milk proteins, ensuring the consistency of taste and texture in coffee…
Common Food Additive Found in Ice Cream, Chocolate, and Bread Linked to Diabetes
Recent French research indicates that certain food emulsifiers may increase the risk of type 2 diabetes, underscoring the need for further studies to confirm these…
Global Warming Is Changing Plants’ Pollination Patterns – and It Could Have Disastrous Consequences for Food Stability
A new study by researchers at The University of Texas at Arlington, the University of Nevada, Reno, and Virginia Tech reveals that climate change has…
From Space to Soil, Tracking the Explosive Rise of Greenhouses in China
A recent study using satellite data shows that the global coverage of greenhouses has expanded to over 13,000 square kilometers, with the largest growth occurring…
New Research Reveals That Adding Orange Peels to Your Diet Could Improve Heart Health
University of Florida research reveals that orange peel extracts may significantly lower cardiovascular disease risk, offering a promising use for this common agricultural byproduct. New…