W hether it was on a busy Expo floor or in packed Keynote sessions, thought leaders at IFT FIRST Annual Event and Expo in ...

Food and science have been friendly bedfellows for decades. After all, bartenders are keen to study the art of mixology before they serve their first customer. New technology has completely ...

The secret to better flavor and texture? Playing with pH. Every food has a pH: a measure of its acidity or alkalinity on a scale from zero (very acidic) to 14 (very alkaline). Shifting that balance by ...

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, ...

Davenport argues that cooking mostly with broth and water can slow the deleterious effects of ageing.Photograph: Ivan/Getty Images Dr Michelle Davenport says her grandmother is 95 and doesn’t have any ...

Once seen as a course for women to learn home management, Home Science has transformed into a rigorous, multidisciplinary field blending biology, chemistry, economics, psychology and sociology.

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 ...

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Leftovers can tell us a lot about how a species lived. In the case of Neanderthals, there are few archaeological traces of how they processed and ate small prey, like birds. This paucity of evidence ...