Help prevent disease and enhance human potential with knowledge and experience gained in the Master of Science in Food Science and Human Nutrition program at the University of Wyoming. UW’s food ...

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 ...

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, ...

Drexel's BS in Culinary Arts and Science program is among the first of its kind in the United States. We uniquely blend culinary arts, food science and hospitality management with an integrated minor ...

Postdoc – Food Engineering, Rutgers University, New Brunswick, NJ, 2021 Postdoc – Food Tribology, University of Idaho, Moscow, ID, 2018 Ph.D. – Food Science ...

Mikeie Reiland is a staff writer for Education at Forbes Advisor. Before coming to Forbes Advisor, he wrote magazine journalism for publications like the Oxford American, Bitter Southerner, and Gravy.

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 ...

This article explores how rheological analysis helps the food industry link microstructure to texture, stability and ...

Chiara Dall’Asta is a Professor of Food Chemistry at the University of Parma, where she also serves as the Rector's Delegate for Doctoral Degree Programs. Her research focuses on the chemical and ...