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 ...

Professor Imran Ahmad says nothing beats a great steak. He constantly thinks about food. It’s his passion, his canvas and his expertise. As a food researcher, he’s studied all things edible down to ...

As a high school senior looking at colleges, Anne Connelly knew she wanted to go into a food-related career, but she wasn’t sure in what capacity. Then she came across the University of Delaware’s ...

STARKVILLE, Miss.—Mississippi State University is fueling the future of food science with the establishment of the Reed Family Endowed Professorship and the university’s newly created 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 left: Alicia Manley, Nicole Hatfield, Program Chair Grace Yek and Matt Schmidt in the Culinary & Food Science Lab at Cincinnati State. Have you ever wondered who perfects new recipes for things ...

Mar. 15—Missouri Southern State University will offer a new food science and nutrition program degree starting in the fall of 2024 following a decision by the university's Board of Governors at its ...

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 ...

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, ...

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, ...