Beef cattle fed red algae showed reductions in methane emissions of over 50 percent without…
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.
New science suggests the FDA should test all food chemicals for safety. A food preservative…
Processed Meat Raises Dementia Risk; Unprocessed Red Meat May Reduce It Scientists from the University…
Three New Bacterial Strains Discovered on International Space Station May Help Grow Plants on Mars…
New Long-Term Study Could Mean More Sustainable Burgers A bit of seaweed in cattle feed…
Wasted in 2019: 931 million tonnes of food sold to households, retailers, restaurants and other…
Researchers created lab-grown steak with realistic texture by aligning muscle cells in hydrogel scaffolds, offering…
Anti-nutrients, found in many healthy plant foods, can limit nutrient absorption but also offer disease-fighting…
Modern plant breeding combines ancient techniques with high-tech tools to create seeds that are bigger,…
Scientists Use CRISPR To Create Allergy-Safe Wheat and Peanuts The United States Department of Agriculture…
A new platform from Princeton reveals how soil pressure affects hydrogel water storage. This breakthrough…
Sticky Situations in Nonstick Cooking Despite the use of nonstick frying pans, foods will sometimes…
Singapore researchers develop new method for ‘printing’ fresh vegetables, leading to tastier, more nutritious food…
Understanding the nutritional impact of adding a serving of mushrooms on usual intakes and population…
Unprecedented Warming in Equatorial Pacific Ocean Could Last up to Seven Years A nuclear war…
Marine microalgae-based cellular agriculture is a promising new way to sustainably produce plant-based ‘meat’ and…
Layered Sheets of Cells Stack Up to Slabs of Lab-Made Meat McMaster researchers have developed…
Pilot Study Shows Promising Results Women who ate a half cup four times a week…