We tend to avoid choosing apples with brown spots, assuming that they taste bad. But…
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.
Study in Animals Suggests Omega-3 Supplement May Reduce Effects Four weeks on a diet of…
New nutrient profiling system, most comprehensive and science-based to date, clears up confusion to benefit…
DNA from ancient feces shows Iron Age Europeans made blue cheese and beer, highlighting their…
18-year study measures increase in industrially manufactured foods that may be contributing to obesity and…
This week our host, Sam, chats with renowned baker Peter Reinhart and learns how a…
New analysis of 118 studies conducted over 30 years could help refine, improve food labeling…
The U.S. Food and Drug Administration announced that, on behalf of the agency, the U.S.…
1 in 5 parents say kids eat fast food more often since COVID-19 pandemic started.…
A new health and economic model clearly shows why it’s imperative that food manufacturers reduce…
Rearranging supermarkets to highlight healthy foods boosts fruit and vegetable sales while reducing unhealthy snack…
Store Layout Tweaks Boost Healthy Purchases New research from the University of Southampton shows that…
Methane emissions from humans and nature are accelerating climate change. NASA scientists use a combination…
Science sniffs out the secrets behind plant-based burger aromas—and why they still don’t quite match…
Coffee’s mouthfeel is influenced by small molecules like melanoidins and caffeoylquinic acids, offering new ways…
Study used modern high resolution analytics to reveal the enormous metabolic complexity of beer. The…
A groundbreaking study from the University of Michigan reveals that food choices can significantly impact…
NASA data helps California growers adapt to drought and farm smarter. Every day – up…