A research team at the DTU National Food Institute has conducted a literature review of cheese fermentation and ripening and identified five underused, evidence-based measures to improve efficiency ...

The African Union has reaffirmed the shared commitment of China and Africa to strengthen cooperation in agriculture, science, ...

Lay’s unveils a global brand refresh, nutrition science challenges ultra-processed food myths amid new California school meal ...

New report sheds light on the future of the food and beverage industry. We look at the science shaping the industry. A new report, published by Food Science and Technology Abstracts (FSTA), has ...

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, ...

Processed food is everywhere—and chances are, you're eating more of it than you think. In this episode of Unfold, we go beyond the ingredient list to uncover the science and public perceptions of ...

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 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 ...

The African Union Commission (AUC) has reaffirmed that China and Africa are eager to strengthen their cooperation in ...