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

Add Yahoo as a preferred source to see more of our stories on Google. Food and science have been friendly bedfellows for decades. After all, bartenders are keen to study the art of mixology before ...

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 ...

Discover what the science really says about microwaves, nutrient loss, and why this everyday cooking method may be better for ...

Amy Rowat is Professor of Integrative Biology and Physiology at the UCLA where she teaches the popular Science and Cooking class. The course began at Harvard in 2010, and Rowat brought both the course ...

Discover the science behind carryover cooking and learn how residual heat affects your favorite dishes. This video explores ...

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, ...

Do you ever wonder about the science behind making that perfect holiday meal? A lot of factors determine if a turkey gets golden, mashed potatoes turn fluffy, or a pie gets that crisp crust. As the ...

Add Yahoo as a preferred source to see more of our stories on Google. The Penn State Food Science Club promotes community within the university’s Department of Food Science while also providing ...