A light-based, food sanitization technique successfully eliminated multiple harmful pathogens in a new study. The pulsed light technique shows promise as an effective alternative to the chemical, heat ...

University of Delaware senior Aidan Gensure knew he was interested in engineering when he came to UD. But the University helped him discover another passion — food science — during a Fundamentals of ...

The Food Forum convenes scientists, administrators, and policymakers from academia, government, industry, non-profits, professional societies, and consumer groups on an ongoing basis to explore issues ...

Researchers at UC Davis have created small balls of edible fungi that can be processed into products like boba and lab-grown caviar. Pictured are biological and agricultural engineering doctoral ...

Food drying is a common process for preserving many types of food, including fruits and meat; however, drying can alter the food's quality and nutritional value. In recent years, researchers have ...

In early 2018, the California-based start-up Memphis Meats, now called Upside Foods, was celebrating progress in its quest to make meat from animal cells grown in a bioreactor—a product that many ...

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 ...

What if you could tweak the recipe on ice cream to keep it frozen at higher temperatures? The idea comes from massive conglomerate Unilever. Among other things, the brand owns a wide variety of ice ...