Nancy Shute explores the science behind major questions on food and health — from the addictive potential of ultraprocessed foods to the high-protein diet craze to the drawbacks of keto.
"This marks a turning point." Researchers make groundbreaking discovery that could transform how we grow food: 'Not science fiction anymore' first appeared on The Cool Down.
Food Intelligence, a new book by acclaimed nutrition scientist Kevin Hall and award-winning health journalist Julia Belluz, ...
Synthetic food dyes — and their links to neurobehavioral issues in children — are having a moment. Last month, California governor Gavin Newsom signed the California School Food Safety Act into law, ...
STARKVILLE, Miss.—Mississippi State University is fueling the future of food science with the establishment of the Reed Family Endowed Professorship and the university’s newly created Food Science ...
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, ...
Researchers are finding extraordinary new uses for what we throw away. Beet pulp may help crops resist disease, while ...
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 ...