From freshly baked bread to a cup of coffee, food is a sensory experience that connects us all. When it comes to how our food is made, however, we rarely focus on the science that is used to create it ...

Pushing the boundaries of food development through science is at the core of Drexel University's innovative Master of Science in Culinary and Food Science. The program offers dynamic, ...

Raffaele Mezzenga has turned chicken feathers into fuel cell membranes, found myriad purposes for the milk protein whey, and used black bean proteins in aerogels for capturing carbon dioxide from air.

As we navigate the complex challenges of our global food system, the imperative to innovate sustainably has never been more pressing. This World Food Day Katy Askew, MD at IFIS Publishing, suggests ...

IFT President Peggy Poole reflects on the importance of creating trust in the food system. There are many promising ...

Fungi can transform plant and animal products into delicious foods like cheese, miso and beer. A researcher argues that a type of filamentous mold -- Neurospora intermedia -- could also turn food ...

Purdue University’s is launching two new online professional development certificates that cover foods’ impact on human health and food safety: the Foods for Health online certificate and the Food ...

Pushing the boundaries of food development through science is at the core of Drexel University's innovative Master of Science in Culinary and Food Science. The program offers dynamic, ...