From nonstick pans to processed foods to tap water, new research reveals how ‘forever chemicals’ sneak into the kitchen — what can be done.

SDG 2- Zero Hunger, SDG 12- Responsible consumption and production and SDG 13- Climate action. This Collection welcomes original research on food processing, including research on refining and ...

In a world where the demand for healthier diets is on the rise, a new review published in Engineering explores how innovative food processing technologies can enhance the utilization of nutrients in ...

Ohio State researchers are doing anything but wasting their time. A new study published by researchers at the College of Food, Agricultural, and Environmental Sciences finds profitable and sustainable ...

In a recent review published in the journal Frontiers in Nutrition, a group of authors examined the health benefits of resistant starch (RS). It assessed the impact of food processing methods on its ...

The Food Sensory, Characterization, and Novel Processing (FSCN) Center is a dynamic platform connecting the University of Delaware College of Agriculture and Natural Resources (CANR) with researchers ...

What is the NOVA method of food classification? Food processing ensures safety and shelf life by transforming raw components into new products. In the last several decades, this has changed in ...

New research out of Finland is challenging the concept that all processed plant-based foods are unhealthy. The groundbreaking study reveals that food processing methods greatly affect the health value ...

Food processors and manufacturers have a mission to supply quality and safe food to consumers. The journey to succeed in that mission, however, is different for each company. Each ingredient, ...