This Collection supports and amplifies research related to SDG 2 - Zero Hunger. This Collection aims to bring together original research that explores molecular insights into plant and food systems, ...

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, ...

As global populations continue to grow, so does the need for nutritious food and efficient manufacturing processes. Current food production practices generate side streams that could be recycled.

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 ...

Leveraging the power of artificial intelligence, scientists at the UC Davis USDA-NIFA AI Institute for Next Generation Food Systems are connecting the dots of 80 years of scientific publishing to shed ...

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 ...

STARKVILLE, Miss.—Two student teams from Mississippi State’s Department of Biochemistry, Nutrition and Health Promotion have advanced to the finals of the Research Chefs Association’s National ...

Raffaele Mezzenga has turned chicken feathers into fuel cell membranes, found myriad purposes for the milk protein whey, and used black bean proteins in aerogels for capturing carbon dioxide from air.

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 ...

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.

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, ...