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, ...

With over 80 undergraduate majors and minors, there are many unique avenues for UNC students to study, but one minor created in 2019 crosses multiple disciplines. From 2015 to 2018, a subcommittee ...

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 artificial sweetener aspartame is found in most diet sodas and more than 6,000 other food products consumed by hundreds of millions of people around the world. So on July 14 when a group working ...

When you were a kid, cracking open a cold can of Sprite after a long, hot summer afternoon at the pool was a refreshing experience. While all we thought about then were cannonballs from the diving ...

Correction: The original version of this article incorrectly stated that Amy Rowat was named Rothman Food Institute for Food Studies' inaugural faculty director after holding leadership positions in ...

Amanda Kay Montoya is an Associate Professor at the University of California, Los Angeles. She serves on the Board of Directors for the Center for Open Science. She receives funding from the ...

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, ...