STARKVILLE, Miss.—Two student teams from Mississippi State’s Department of Biochemistry, Nutrition and Health Promotion have advanced to the finals of the Research Chefs Association’s National ...
Melinda Hill, a senior at the University of Delaware, grew up in a family of scientists. She was interested in science but also had a passion for cooking, and she didn’t want to give up either when ...
Leveraging the power of artificial intelligence, scientists at the UC Davis USDA-NIFA AI Institute for Next Generation Food Systems are connecting the dots of 80 years of scientific publishing to shed ...
Former First Lady Michelle Obama’s “Let’s Move!” and the current administration’s newly released “Dietary Guidelines for Americans, 2025–2030” both claim to be about public health. But they come from ...
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, ...
Cooking food is one of the activities that makes humanity unique. It's not just about what tastes good: advances in cooking technology have been a constant part of our progress, from the ability to ...
As we navigate the complex challenges of our global food system, the imperative to innovate sustainably has never been more pressing. This World Food Day Katy Askew, MD at IFIS Publishing, suggests ...
Summit, NJ - February 7, 2026 - Cape Crystal Brands, a food-science-focused ingredient company founded by food ...
Jack Bishop. Credit: America’s Test Kitchen, Daniel J. van Ackere What’s the secret to making a fluffy omelet or the perfect pie dough? In this interview from 2012, Jack Bishop, now senior content ...
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, ...
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