Many people take the food in grocery stores for granted — but food scientists don’t. It’s likely that a food scientist had a hand in researching and developing some of your favorite store-bought ...

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, ...

ATLANTA —To address the restaurant industry’s need for knowledgeable front-of-the-house staff, the Art Institute of Atlanta has added two degree programs: an associate of arts degree in wine, spirits, ...

With the support of a $1.2 million grant from the U.S. Department of Agriculture’s National Institute of Food and Agriculture ...

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 ...

From left: Alicia Manley, Nicole Hatfield, Program Chair Grace Yek and Matt Schmidt in the Culinary & Food Science Lab at Cincinnati State. Have you ever wondered who perfects new recipes for things ...

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 ...

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, ...

As a high school senior looking at colleges, Anne Connelly knew she wanted to go into a food-related career, but she wasn’t sure in what capacity. Then she came across the University of Delaware’s ...