In tech, we love our KPIs—user growth, engagement, efficiency. In food tech, the industry celebrates taste and price. But in ...

From mini-brains and spider-inspired gloves to edible wolf apple coatings and microplastic-filled retinas, scientists are ...

Lay’s unveils a global brand refresh, nutrition science challenges ultra-processed food myths amid new California school meal ...

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 ...

Nancy Shute explores the science behind major questions on food and health — from the addictive potential of ultraprocessed foods to the high-protein diet craze to the drawbacks of keto.

A study by a group of Cornell researchers published in the Journal of Experimental Psychology: Human Perception and Performance found that tomato juice—the main ingredient in a Bloody Mary—tastes ...

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, ...

STARKVILLE, Miss.—Mississippi State University is fueling the future of food science with the establishment of the Reed Family Endowed Professorship and the university’s newly created Food Science ...

Sharing a meal around a campfire is one of the oldest human activities. CREDIT: Aegean Blue via Getty Images. Get the Popular Science daily newsletter💡 ...