A new hub designed to bring customers, applications, and real-time process insight together to turn analytical science ...

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 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 ...

Purdue University’s is launching two new online professional development certificates that cover foods’ impact on human health and food safety: the Foods for Health online certificate and the Food ...

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 ...

Two trends we plan to capture at scale are fiber and hydration,” Ramon Laguarta, PepsiCo’s chairman and CEO, told today’s Consumer Analyst Group of New York meeting. “Fiber is the No.1 deficiency in ...

Take a stroll down the middle aisles of any American grocery store, and you’ll be surrounded by rows of brightly colored packaged macaroni and cheese, instant soups and chips in all forms and flavors ...

If you would like to learn more about the IAEA’s work, sign up for our weekly updates containing our most important news, multimedia and more. Every day, millions of people heat takeout food in ...

ALIGARH, Feb. 5 -- week workshop on Food Preservation and Processing Methods with the objective of equipping students with practical and theoretical knowledge of food preservation and its importance ...