CHICAGO--(BUSINESS WIRE)--The Institute of Food Technologists (IFT), a nonprofit scientific organization committed to advancing the science of food and its application across the global food system, ...

Heidi Borst is a freelance journalist, healthcare content writer and certified nutrition coach with a love of all things health and wellness. Her work has appeared in The New York Times, The ...

Help prevent disease and enhance human potential with knowledge and experience gained in the Master of Science in Food Science and Human Nutrition program at the University of Wyoming. UW’s food ...

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 ...

Sydney Tankard is used to people incorrectly assuming they know what a food scientist does. Friends and family members assume she wants to be a nutritionist, a chef or a restaurateur. The University ...

Success in the field of agriculture and food chemistry requires motivation and tenacity, along with a sense of purpose to serve society. For agricultural chemists, creativity and innovation are key, ...

Drexel's BS in Culinary Arts and Science program is among the first of its kind in the United States. We uniquely blend culinary arts, food science and hospitality management with an integrated minor ...

Robots have the potential to change the way we grow food, making the process more efficient and environmentally friendly. Robots can be deployed to fight pests instead of using pesticides, can reduce ...

Pictured above: Kassandra Julian in a Purdue Food Science Lab Kassandra Julian is a determined and passionate Purdue senior in Food Science, pursuing a minor in Fermentation and the Certificate in ...

In How I Got My Job, folks from across the food and restaurant industry answer Eater’s questions about, well, how they got their job. Today’s installment: Stephanie Jack. Stephanie Jack’s parents met ...

Melinda Hill, a senior at the University of Delaware, grew up in a family of scientists. She was interested in science but also had a passion for cooking, and she didn’t want to give up either when ...