The food and beverage industry is in a state of constant evolution, driven by shifts in consumer preferences, technological advancements, and the pressing need for global sustainability. For ...

The field of food science is a dynamic intersection of chemistry, microbiology, and engineering, with the laboratory serving as its critical core. For laboratory professionals, understanding the ...

Jiakai Lu, associate professor in the College of Natural Sciences's Department of Food Science, has received a three-year, $611,000 USDA grant to develop a hybrid, computer-aided engineering framework ...

What happens when a science class is disguised as a cooking class? At South Fayette High School, it means 45 students quickly ...

The Department of Food Science again ranked No. 1 in the U.S. and No. 5 globally out of 250 institutions in the Food Science and Technology category. Food science has placed among the Top 10 in the ...

The Institute of Food Technologists (IFT) is leveraging artificial intelligence in its new R&D platform, CoDeveloper, to connect food scientists with the organization’s massive research database. IFT ...

Scientists have found that common foods can contain hidden contaminants formed during cooking or through environmental exposure. A new testing method called QuEChERS helps identify these chemicals ...

From coffee and green tea to bananas and pecans, new research on everyday ingredients revealed surprising connections between what we eat and how our bodies function. Stacey Leasca is an award-winning ...

Social media influencers spreading misinformation and algorithms that reward controversy over science are increasingly driving the conversation around the food and beverage industry, and the trend has ...

A man pours liquid from a metal bowl into a jar containing orange and yellow pieces of food. The jars are surrounded by a number containers and a box of salt. Chef-turned-bioengineer Vayu Hill-Maini ...