Texas A&M students take food science from lab to label, creating market-ready sauces in a hands-on pilot plant.

In food drying applications, machine learning has demonstrated strong capability in predicting drying rates, moisture ...

The multiscale structure evolution of food during processing is a multifaceted phenomenon with implications ranging from product functionality and sensory attributes to nutritional outcomes and health ...

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 ...

Chibuike Udenigwe receives funding from the Natural Sciences and Engineering Research Council of Canada (NSERC). University of Ottawa provides funding as a founding partner of The Conversation CA-FR.

Engagement is the collaboration between institutions of higher education and their larger communities for the mutually beneficial exchange of knowledge and resources in a context of partnership and ...

Take a stroll down the middle aisles of any American grocery store, and you’ll be surrounded by rows of brightly colored packaged macaroni and cheese, instant soups and chips in all forms and flavors ...

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 Food Safety and Quality Assurance professional development course provides professionals with a comprehensive understanding of modern food safety and quality assurance programs, regulations and ...

As a global industry that continues to expand, the food processing sector now uses an ever-expanding range of food processing line solutions, equipment and machinery to cook, prepare and package food ...