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

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 research team at the DTU National Food Institute has conducted a literature review of cheese fermentation and ripening and identified five underused, evidence-based measures to improve efficiency ...

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, ...

A growing body of research suggests that how you cook your food — not just what you eat — may influence health and longevity.

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 ...

The difference between the shiny and dull sides of standard aluminum foil is purely aesthetic and results from the ...

Davenport argues that cooking mostly with broth and water can slow the deleterious effects of ageing.Photograph: Ivan/Getty Images Dr Michelle Davenport says her grandmother is 95 and doesn’t have any ...

New Delhi: Sheelu Singh’s life revolved around just one dream growing up, to get into medical school. But when the entrance test results didn’t go her way, a disappointed Singh stepped into a ...