Food chemists focus on the chemistry of foods, their deterioration, and the principles underlying the improvement of foods for consumers. Few people recognize the science behind the food they consume.

For professor of chemistry and physics Richard Zare, the goal for CHEM 29N: Chemistry in the Kitchen is not to make students into great cooks or chemistry majors. Instead, he hopes students “take this ...

Success in the field of agriculture and food chemistry requires motivation and tenacity, along with a sense of purpose to serve society. For agricultural chemists, creativity and innovation are key, ...

Are the additives in our food quietly conspiring against our health? A new French study dives into the tangled web of food additives, not as individual villains, but at their gang affiliations. Do ...

Food fraud often boils down to politics or semantics. Something labeled parmesan cheese may not come from Parma, for instance. But sometimes food producers try to feed us cheap fillers and other lies.

Amelia Schwartz is a Brooklyn-based writer and editor who has been covering food, beverage, and culture for over seven years. She is currently an editor at Food & Wine magazine, focusing on trends and ...

Two refrigerated trucks leave a warehouse near Nashville, Tennessee, at about 6:00 a.m. They stop at local grocery stores, picking up food that is about to hit its expiration date. The trucks, ...

These epidemiologic patterns highlight the limitations of focusing on genetics alone. Although the Human Genome Project greatly expanded our understanding of hereditary contributions to disease, genes ...

For the past decade, Jingjing Pan ’06 (chemistry), ’09 (chemistry) has worked as a chemist for the Food and Drug Administration (FDA), a federal government agency with the mission of ensuring food ...

SAN DIEGO, March 15 — Maté, queso blanco and frijoles: these are just a few examples of the booming growth of Hispanic cuisine, which is becoming increasingly commonplace in restaurants and grocery ...