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, ...

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 ...

MADISON, Wis. -- The UW-Madison Department of Food Science discovered that a natural compound can prevent ice cream from melting. As a PhD student at UW-Madison, Cameron Wicks has been researching ...

Deciding what to eat, where to get it, and how those choices align with health goals or cultural habits are ordinary parts of daily life. But when thoughts about food become constant, intrusive, or ...

IFT President Peggy Poole reflects on the importance of creating trust in the food system. There are many promising ...

“Food scientists can sometimes get a bad rap, and don’t get me wrong, there is a lot of Frankenfood out there,” said food scientist and industry veteran Jeni Ellick, founder and CEO of Artisan Row.

America is a country that loves dieting. Nearly half of Americans have tried to lose weight in the past year, a CDC study found, while other data suggests as many as 80 percent of Americans have tried ...