Food Chemistry is the leading journal in its field, publishing and disseminating important research at the heart of the food science literature. Join the journal editors, board members, authors, ...

I am a food scientist at the University of Wisconsin who has studied cheese chemistry for the past 35 years. In the U.S., ...

and the effects of climate change on soil and food chemistry. Dr. H. N. Cheng has thought a lot about chemistry’s role in food security in the coming years. In addition to his research in polymer ...

As the deadline for the SDGs looms closer and hunger, health, and climate targets remain far from being reached, food science ...

The research is published in the journal Food Chemistry. The term kokumi derives from Japanese and refers to a full-bodied and long-lasting taste experience. The taste impression is particularly ...

The food chemist adds: “The concentration profiles we have determined for different stages of ripening and different types of cheese can be used in the future as a database for prediction models.