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 ...

The structural organization of food at the nanoscale plays a pivotal role in determining the macroscopic properties, nutritional profile, and sensory ...

B.S.: Chemistry, with minors in English and Food Study, New York University Ph.D.: Agricultural and Environmental Chemistry, University of California—Davis WHAT SHE DOES NOW: Teaches chefs and cooks ...

Food chemists focus on the chemistry of foods, their deterioration, and the principles underlying the improvement of foods for consumers. Few people recognize the science behind the food they consume.

Sure, cooking our food can make it safer to eat and more digestible. But let's be honest. We mainly cook to create something we enjoy—something delicious. Simon Warwick is a lecturer at Curtin ...

Cheese is a relatively simple food. It's made with milk, enzymes—these are proteins that can chop up other proteins—bacterial cultures and salt. Lots of complex chemistry goes into the cheesemaking ...

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 ...

Two refrigerated trucks leave a warehouse near Nashville, Tennessee, at about 6:00 a.m. They stop at local grocery stores, picking up food that is about to hit its expiration date. The trucks, ...

Chiara Dall’Asta is a Professor of Food Chemistry at the University of Parma, where she also serves as the Rector's Delegate for Doctoral Degree Programs. Her research focuses on the chemical and ...

A quick walk down the drink aisle of any corner store reveals the incredible ingenuity of food scientists in search of sweet flavors. In some drinks, you’ll find sugar. Diet soda might have an ...

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 ...