This year, new research in food science and health uncovered surprising benefits in everyday ingredients — and took a hard ...

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 ...

What we throw away as food waste may hold the key to healthier crops, stronger ecosystems, and new medical compounds.

For professor of chemistry and physics Richard Zare, the goal for CHEM 29N: Chemistry in the Kitchen is not to make students into great cooks or chemistry majors. Instead, he hopes students “take this ...

If you thought “Lessons in Chemistry” was about nothing more than beakers and bonds, think again. The bestselling novel turned Apple TV+ miniseries, which premiers on Oct. 13, centers around Elizabeth ...

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, ...

Every year brings a new wave of misinformation, and to cut through the noise, we consulted a food scientist and educator ...

In an ongoing study in press with the journal Contemporary Clinical Trials, researchers examine how consuming ultra-processed foods (UPF) affects physiological processes related to energy intake (EI) ...

Lessons in Chemistry (on Apple TV+) is coming to its season finale this week (booooo!). Set in the early 1950s, the hit show starring Brie Larson and Aja Naomi King deals with so many still-relevant ...

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 ...