Food science isn’t just for the lab. It’s something we experience every day. The Maillard reaction, simply put, is when food such as steak or bread turns brown. It happens when proteins, which are ...

Learn the science behind perfect food balance. Discover how salt, acid, fat, umami, and texture create truly flawless dishes.

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

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 ...

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, ...

As we navigate the complex challenges of our global food system, the imperative to innovate sustainably has never been more pressing. This World Food Day Katy Askew, MD at IFIS Publishing, suggests ...

Raffaele Mezzenga has turned chicken feathers into fuel cell membranes, found myriad purposes for the milk protein whey, and used black bean proteins in aerogels for capturing carbon dioxide from air.

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, ...