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 ...

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, ...

Food chemistry integrates our understanding of molecular composition, reaction mechanisms and physicochemical properties that underpin the quality, safety and nutritional value of food products. In ...

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.

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 ...

Science is not a solitary pursuit, but a shared commitment to discovery, improvement, and truth.

Since nutrition-facts labeling was first introduced by the Food & Drug Administration (FDA) in 1973, the back of the box has been a controversial space. Countless FDA rule changes, congressional ...

The term ‘nutritional dark matter’ was coined by Hungarian-American physicist, Albert-László Barabási, after he discovered that science tracks only a fraction of the over 26,000 biochemicals in food.

Kimchi is such a staple in Korean cuisine that nearly 2 million metric tons of these spiced, fermented vegetables are consumed across South Korea annually, according to the Ministry of Agriculture, ...

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, ...