As a food scientist, Reza Ovissipour knows that one industry’s waste can be another’s solution to feeding a growing population.

Typical breakfast pancakes are soft, fluffy and delicious but, sadly, not terribly healthy. Food scientists at Washington ...

The state is a food science hub thanks to all the food company headquarters, including General Mills and Cargill.

The new sorghum varieties provide a climate-smart alternative grain for food science, breweries and dairy farmers ...

Michigan State University researcher Emily Mayhew researched the role that aroma plays in determining the sweetness of honey.

Editor in Chief Jamila Robinson reflects how food innovation and sustainability are shaping the future of eating.

An arboreal archaeologist roots around the Italian countryside and in centuries-old frescoes for a cornucopia of fruits long forgotten—but still viable to grow and consume Ari Daniel The "Nation ...

The United States is nowhere near its goal of cutting food waste in half by 2030, according to new analysis from the ...

It’s hard to cook both the white and the yolk of the egg to the right temperature. Scientists have found a new method, called periodic cooking.

A Science Victory in Civilization 7 is all about the space race, one of the most exciting events in human history. Through ...

Madhya Pradesh Public Service Commission (MPPSC) has released the syllabus for the upcoming State Engineering Services ...