Food chemistry integrates our understanding of molecular composition, reaction mechanisms and physicochemical properties that underpin the quality, safety and nutritional value of food products. In ...

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 ...

Billions of cups of tea are drunk each day making it the world’s most popular beverage. Perhaps more impressive, the molecular world of tea contains more than a thousand different chemical compounds, ...

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 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 ...

The mere thought of barbecue's smoky scents and intoxicating flavors is enough to get most mouths watering. Summer is here, and that means it is barbecue season for many people in the U.S. I am a ...

Competitive baking is a hot category of television, and one skill that regularly trips up TV bakers is making dainty decorations using melted sugar. Criss DCosta, a PhD student in Ruchi Anand’s lab at ...

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Timothy Schmidt receives funding from The Australian Research Council and the Australian Renewable Energy Agency. Jason Dutton receives funding from The Australian Research Council. “I teach chemistry ...

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, ...