Bright colors still dominate U.S. foods, but scientists warn the dyes behind them may come…
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.
Common pesticides absorbed into food may be quietly damaging male fertility. Modern farming relies heavily…
Tea may offer powerful health benefits, but how it is prepared and consumed matters. Tea…
What we throw away as food waste may hold the key to healthier crops, stronger…
Food choices are driving climate change more than many people realize. Cutting waste and reducing…
A research team developed two flavor-enhancing techniques that transform carob pulp into a delicious, sustainable…
That slice of full-fat cheese might not just be indulgent—it could be linked to a…
Leftover carrots are being turned into fungal protein that makes vegan burgers and sausages taste…
Brain imaging of 30,000 people revealed that ultra-processed foods are associated with structural differences in…
A new study uses single-cell transcriptomics from a 12-week clinical trial to reveal how kimchi…
A new, highly complete Wagyu cattle genome assembled by researchers, together with the USDA, reveals…
Researchers from the University of Missouri report that pairing kale with oil-based dressings or sauces…
A new study finds that 18- to 21-year-olds who eat diets high in ultra-processed foods…
Scientists have discovered the holy grail of brewing: the formula for stable beer foam, a…
Researchers used CRISPR to enhance a naturally meat-like fungus, boosting its digestibility and production efficiency.…
A major new three-paper Series in The Lancet shows that ultra-processed foods are pushing aside…
The study uses an advanced QuEChERS–GC–MS detection method to uncover hidden carcinogens in cooking oils…
Scientists in Brazil and Germany developed a new plant-based meat using sunflower flour. The product…