Massive Economic Toll of Invasive Species in Africa CABI scientists have conducted the first comprehensive…
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.
Plant Disease Surveillance, Detection Can Preserve Food Security Plant diseases don’t stop at a nation’s…
New estimates show that if greenhouse gases continue growing at current rates, large regions at…
A handheld MasSpec Pen detects meat and fish fraud in 15 seconds with 100% accuracy.…
Massive livestock farming and reduced genetic diversity have created the perfect conditions for pandemics. Experts…
Consumer education is needed to increase understanding of food date labels according to a new…
Flat-Packed Noodles Create More Sustainable Packaging, Transportation and Storage People love pasta for its shapes…
The Discovery of a natural cyan blue: A unique food-sourced anthocyanin could replace synthetic brilliant…
Climate Change Threatens Ethiopia’s Specialty Coffee Future Ethiopia may produce less specialty coffee and more…
Climate change has cut global farm productivity by 21% since 1960, especially in warmer regions.…
Tomato mutations impact fruit size in unpredictable ways due to underlying genetic variation. CRISPR experiments…
A Brilliant Natural Blue Emerges from Red Cabbage A natural brilliant blue coloring has been…
Researchers at Tel Aviv University were able to reconstruct the nutrition of stone age humans.…
Scientists turned spent grain into protein-rich food ingredients and industrial chemicals, offering a sustainable solution…
The veiny skeleton of a spinach leaf shows for the first time it can support…
Collaborative research shows more severe slowdowns in warmer regions like Africa and Latin America. The…
Multinational study published in The American Journal of Clinical Nutrition suggests that consumption of moderate…
Wild Chili Peppers Hold Untapped Potential for Boosting Crop Resilience and Diversity Scientists investigating the…