Cultured meat could reduce resources required in meat production, with a smaller environmental footprint relative…
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.
The fungi that grow on fermented foods strongly influence their tastes, yet the evolutionary origins…
Major Canadian-led study finds there’s no need to cut down red and processed meat consumption.…
Michigan State University and University of Nebraska Medical Center researchers are refuting an earlier French…
Food-waste study reveals trends behind discarded items. Americans throw out a lot more food than…
Have you ever thought about how strange it is that dogs eat these dry, weird-smelling…
Cornell University food scientists have created a new low-calorie ‘butter’ spread that consists mostly of…
Two newly published studies from the Harvard T.H. Chan School of Public Health shed light…
Two new studies from Harvard University reveal how changing environmental conditions around the globe could…
Chemists at MIT have developed an inexpensive, portable sensor that can detect gases emitted by…
A newly published study from University of Cambridge shows that food production is a main…
A new study from scientists at the Harvard School of Public Health is the first…
The US FDA has finally approved the first genetically engineered animals for human consumption. The…
Some new diagnostic tests for foodborne pathogens like Salmonella, Campylobacter and Escherichia coli hinder the…
In Boulder, Colorado, local cattle have developed immunity against the poisonous larkspur flowers that grow…
A Japanese company has developed a kind of cellophane, named Aura Pack, that helps keep…
Scientifically unfounded assertions about transgenic foods and animals are widely circulating in the American zeitgeist.…
The World Health Organization recommends five servings of fruits and vegetable every day to keep…