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 science isn’t just for the lab. It’s something we experience every day. The Maillard reaction, simply put, is when food ...

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 ...

I have spent my whole career in pharma and biotech, where everything revolves around one principle: The science has to work. In drug development, it is not enough for a pill to look right or cost less ...

As a young boy, John de la Parra’s idea of playtime entailed exploring the plants and crops of his family’s small farm in Boaz, Alabama. His greatest influence was his grandmother, who introduced him ...

Have you ever dropped food on the floor only to invoke the '5-second rule' before finishing up your snack? Well, science has ...

Fungi can transform plant and animal products into delicious foods like cheese, miso and beer. A researcher argues that a type of filamentous mold -- Neurospora intermedia -- could also turn food ...

From coffee and green tea to bananas and pecans, new research on everyday ingredients revealed surprising connections between what we eat and how our bodies function. Stacey Leasca is an award-winning ...

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, ...