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, ...

For the past decade, Jingjing Pan ’06 (chemistry), ’09 (chemistry) has worked as a chemist for the Food and Drug Administration (FDA), a federal government agency with the mission of ensuring food ...

Engagement is the collaboration between institutions of higher education and their larger communities for the mutually beneficial exchange of knowledge and resources in a context of partnership and ...

The term ‘nutritional dark matter’ was coined by Hungarian-American physicist, Albert-László Barabási, after he discovered that science tracks only a fraction of the over 26,000 biochemicals in food.

For professor of chemistry and physics Richard Zare, the goal for CHEM 29N: Chemistry in the Kitchen is not to make students into great cooks or chemistry majors. Instead, he hopes students “take this ...

Carolyn Bertozzi and colleagues laid out a way to make paradigm-shifting "click-chemistry" compatible with living cells, ...

Food and science have been friendly bedfellows for decades. After all, bartenders are keen to study the art of mixology before they serve their first customer. New technology has completely ...

Sharing a meal around a campfire is one of the oldest human activities. CREDIT: Aegean Blue via Getty Images. Get the Popular Science daily newsletter💡 ...

Honey owes its long shelf-life to its makers, but it doesn't always last forever. When you purchase through links on our site, we may earn an affiliate commission. Here’s how it works. Honey is a ...

The prize was awarded to Susumu Kitagawa, Richard Robson and Omar Yaghi for the development of an architecture that some chemists compare with a molecular sponge. By Alexa Robles-Gil and Ali Watkins ...