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, ...

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 ...

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 ...

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.

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 ...

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 ...

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

Cultured meat is not inherently better for the environment. Leaping from “pharma to food” product is a significant technological challenge. Lab-grown meat, which is cultured from animal cells, is ...