For example, a study published in the Journal of Agriculture and Food Chemistry discovered that cooked tomatoes have an ...

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

Eating more fruits, veggies, and plant-based foods boosts mood, reduces stress, and improves cognitive function, while ...

From steak to salmon, when you marinate meat, a fair bit of science is involved in boosting its texture and flavor. We asked ...

The International Association for Food Protection is accepting submissions for symposia and roundtables for the 2025 IAFP ...

Over 80 university students visited Mondelēz’s Bournville site to explore exciting engineering opportunities in the food and drink industry.

The Seeding The Future Foundation and the Institute of Food Technologists (IFT) are proud to announce that submissions are ...

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 ...

Robert F. Kennedy Jr.’s push to strip processed food out of school lunch and limit food dye marks a shift in how Trump is ...

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.

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.

Due to the unique properties of PFAS, almost no other chemical substances can compete with them. That explains why it is so ...