Researcher makes the case for Neurospora-laced oat pulp and cheesy moldy bread. Vayu Hill-Maini explores…
Browsing: Food Science
Food science is the study of the physical, chemical, biological, and nutritional properties of food and how it is processed, preserved, and consumed. It bridges multiple disciplines—including chemistry, microbiology, engineering, and nutrition—to ensure food safety, improve quality, extend shelf life, and develop new products. Food scientists work on everything from enhancing flavors and textures to creating sustainable packaging and fortifying foods with essential nutrients. This field plays a crucial role in addressing global challenges such as food security, health, and sustainability. Ongoing research in food science continues to innovate how we grow, produce, and enjoy the foods that nourish us.
A study by the University of Florida found that beer yeast ferments faster but produces…
A new study showcases a scalable, cost-effective method for producing cultivated meat, marking a significant…
A wake-up call for parents and policymakers with widespread use of misleading claims. Research shows…
Research from Harvard University reveals that high intake of heme iron, found in red meat,…
New research uncovers the molecular interactions in ethanol-water mixtures that dictate alcohol content in beverages,…
A groundbreaking study has unveiled key genetic markers and candidate genes essential for improving the…
A new study has introduced a technique using surface-enhanced Raman spectroscopy (SERS) to detect low…
UMass Amherst survey seeks to improve the food industry’s understanding of consumer attitudes toward sustainable…
A study by RMIT University reveals that intensifying certain food aromas in simulated space conditions…
A new study calls into question the level of processing as a proxy for diet…
Researchers have identified a neurological mechanism for anorexia nervosa and a potential treatment using donepezil.…
Cornell researchers are addressing the common issue of a rotten egg smell in canned wines…
Bread made with probiotic yeast showed promising results in mouse experiments, indicating its potential to…
A University of Florida study suggests that storing blood oranges at cool temperatures enhances their…
A new microfluidic chip developed by researchers enables quick, effective detection of multiple foodborne pathogens…
A team of researchers from McMaster University has invented a suite of tests for food…
Research shows that heating raw milk greatly lowers H5N1 virus levels, but traces might persist.…