Ouachita Baptist University will welcome Cole Reesman, culinary lead at Chick-fil-A’s corporate office, as the featured ...
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, ...
University of Tennessee, Knoxville, leadership surprised senior food science student Alice-Grace Beavers last week with the 2026 Torchbearer Award, the highest honor for a UT student.
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 ...
Raffaele Mezzenga has turned chicken feathers into fuel cell membranes, found myriad purposes for the milk protein whey, and used black bean proteins in aerogels for capturing carbon dioxide from air.
Reed Food Technology establishes endowed MSU professorship, supports new Food Science Innovation Hub
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 ...
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, ...
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