Long-lasting “forever chemicals,” which can cause damaging health issues, were found in 18 out of…
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.
Microgreens are under investigation for their health benefits compared to mature vegetables. Early results show…
New research helps maximize the health benefits of fruit smoothies. Smoothies offer a delicious and…
Microplastics in agricultural soil may promote antibiotic-resistant bacteria and contaminate crops, raising concerns for food…
New research demonstrated that the partial substitution of red and processed meat with pea- and…
Researchers have decoded 21 chemical compounds behind sourdough bread’s distinct taste and aroma. Using a…
An analysis of 200+ plant-based milk alternatives finds few contain the calcium, vitamin D, and…
Visual Range Is a Critical Asset for Top Athletes in Almost Any Sport Nutrition is…
Minimizing the necessity for animal biopsies, stem cells offer a potentially endless source for cultured…
Cooking food at high temperatures may cause DNA damage that, when consumed, could integrate into…
Scientists have identified key markers that can assist professional retail buyers in selecting genuine products.…
Omer Yilmaz’s work on how diet influences intestinal stem cells could lead to new ways…
Scientists have found that stress coupled with a high-calorie diet increases the brain’s reward signals…
192 countries and 125 different foods: A recent study by the Complexity Science Hub reveals…
A new study reveals that sea cucumbers can inhibit the formation of a compound linked…
Much higher percentages of possible addiction to processed food are seen among older adults who…
KAUST researchers are working to improve the agronomic traits of pigmented rice varieties using genomic…
Scientists develop an innovative and efficient system for swiftly identifying pathogens on fresh produce prior…