One of the ways to combat such problems is to improve the efficiency of agricultural crops, ensure food quality remains high and prevent unwanted spoilage or loss due to contamination. The analytical ...

Food chemistry integrates our understanding of molecular composition, reaction mechanisms and physicochemical properties that underpin the quality, safety and nutritional value of food products. In ...

This Collection supports and amplifies research related to SDG 2 - Zero Hunger. This Collection aims to bring together original research that explores molecular insights into plant and food systems, ...

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, ...

Love them or hate them, leftovers are a near-inevitability of the holiday season. That's especially true if you're gathering with a lot of loved ones who are all bringing their own dishes to the table ...

The term ‘nutritional dark matter’ was coined by Hungarian-American physicist, Albert-László Barabási, after he discovered that science tracks only a fraction of the over 26,000 biochemicals in food.

Books about food often feature pretty, mouthwatering pictures of delicious dishes, not diagrams of chemical structures. But Arielle Johnson’s Flavorama is less like a cookbook and more like an ...

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, ...