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 ...

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, ...

For the past decade, Jingjing Pan ’06 (chemistry), ’09 (chemistry) has worked as a chemist for the Food and Drug Administration (FDA), a federal government agency with the mission of ensuring food ...

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 ...

Chemistry and food do not go together in most people’s minds, but chemistry has always been food’s natural companion. Food supplies the energy and nutrients we need to make our bodies’ biochemistry ...

The term ‘nutritional dark matter’ was coined by Hungarian-American physicist, Albert-László Barabási, after he discovered that science tracks only a fraction of the over 26,000 biochemicals in food.

ABP Courses Guide: Food Technology has rapidly transformed into a dynamic discipline that blends scientific principles, ...

The mere thought of barbecue’s smoky scents and intoxicating flavors is enough to get most mouths watering. Summer is here, and that means it is barbecue season for many people in the U.S. I am a ...

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Timothy Schmidt receives funding from The Australian Research Council and the Australian Renewable Energy Agency. Jason Dutton receives funding from The Australian Research Council. “I teach chemistry ...

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, ...