Jane Farnham, a senior at the University of Delaware, always loved to cook and bake. Growing up on a horse farm, she would spend evenings preparing dinner while her mom and sisters tended to the ...

Leveraging the power of artificial intelligence, scientists at the UC Davis USDA-NIFA AI Institute for Next Generation Food Systems are connecting the dots of 80 years of scientific publishing to shed ...

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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, ...

Engagement is the collaboration between institutions of higher education and their larger communities for the mutually beneficial exchange of knowledge and resources in a context of partnership and ...

Food is something every single person on the planet deals with multiple times a day. We eat, we taste, we crave, we feel full. Seems simple enough, right? Except it really isn't. Beneath every bite ...

Deciding what to eat, where to get it, and how those choices align with health goals or cultural habits are ordinary parts of daily life. But when thoughts about food become constant, intrusive, or ...

Take a stroll down the middle aisles of any American grocery store, and you’ll be surrounded by rows of brightly colored packaged macaroni and cheese, instant soups and chips in all forms and flavors ...

From coffee and green tea to bananas and pecans, new research on everyday ingredients revealed surprising connections between what we eat and how our bodies function. Stacey Leasca is an award-winning ...

MADISON, Wis. -- The UW-Madison Department of Food Science discovered that a natural compound can prevent ice cream from melting. As a PhD student at UW-Madison, Cameron Wicks has been researching ...

Melinda Hill, a senior at the University of Delaware, grew up in a family of scientists. She was interested in science but also had a passion for cooking, and she didn’t want to give up either when ...

WASHINGTON, D.C. | Jack Young Middle School teacher Sue Strutz was one of 40 teachers nationwide chosen to participate in a food science training program developed and implemented in a partnership ...