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

Should I use oil or butter? What is tofu, and how do I cook it? Why does my wine sometimes smell like cat pee? To figure it ...

Food chemistry integrates our understanding of molecular composition, reaction mechanisms and physicochemical properties that underpin the quality, safety and nutritional value of food products. In ...

Books about food often feature pretty, mouthwatering pictures of delicious dishes, not diagrams of chemical structures. But Arielle Johnson’s Flavorama is less like a cookbook and more like an ...

Flavor chemistry is a vibrant and interdisciplinary field that intersects food science, chemistry, biology, sensory analysis and other domains. As consumers become increasingly aware of the importance ...

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 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 University of Guelph is inviting high school students to trade the kitchen table for the lab bench this summer.

As the Easter school holidays get underway, here are five egg-citing chemistry experiments for families to try at home.

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, ...