Nancy Shute explores the science behind major questions on food and health — from the addictive potential of ultraprocessed foods to the high-protein diet craze to the drawbacks of keto.

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 ...

The Great Depression rolled through the nation in 1930, and families did not have jobs or savings to fall back on. Eggs, milk, and butter, common ingredients, were luxuries, but home bakers launched a ...

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, ...

Lay’s unveils a global brand refresh, nutrition science challenges ultra-processed food myths amid new California school meal ...

A team including researchers from the University of Tokyo announced that it successfully cultivated large-fruited tomatoes in ...

STARKVILLE, Miss.—Mississippi State University is fueling the future of food science with the establishment of the Reed Family Endowed Professorship and the university’s newly created Food Science ...

Researchers are finding extraordinary new uses for what we throw away. Beet pulp may help crops resist disease, while ...

DIAMOND BAR, Calif. (KABC) -- Diamond Bar High School launched a new career readiness program this year: the culinary science class. "It's pretty exciting. I really ...

(AP) The basics of a culinary education are getting a little less basic at the Culinary Institute of America. Recognizing that for the chefs of tomorrow well-honed knife skills and a mastery of the ...

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, ...