New report sheds light on the future of the food and beverage industry. We look at the science shaping the industry. A new report, published by Food Science and Technology Abstracts (FSTA), has ...

Our global food system can work the same way. By rethinking waste as a resource, we can transform what was once discarded ...

Cultivated foie gras illustrates how innovation can start at the top of the market—and pave the way for mainstream adoption.

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, ...

Freshly laid eggs can pick up microbes like salmonella and e.coli from the hen's environment. These microbes remain on the shell, contaminating other foods and entering the egg over time. New ...

Take a stroll down the middle aisles of any American grocery store, and you’ll be surrounded by rows of brightly colored packaged macaroni and cheese, instant soups and chips in all forms and flavors ...

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 ...

Department of Science and Technology Secretary Renato Solidum Jr. witnessed it first-hand during his visit to Northern ...

We are very proud to say that one of Zamzam University's main impacts in Somalia is improving food security to a certain ...

Sign up for CNN’s Eat, But Better: Mediterranean Style. Our eight-part guide shows you a delicious expert-backed eating lifestyle that will boost your health for ...