AIFS Director Ilias Tagkopoulos (left) and associate director Steven Brown (right) demonstrate AI technology to Sethuraman Panchanathan, director of the National Science Foundation, at a recent event ...
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 ...
The IAEA profiles employees to provide insight into the variety of career paths that support the Agency’s mission of Atoms for Peace and Development and to inspire and encourage readers, particularly ...
As we navigate the complex challenges of our global food system, the imperative to innovate sustainably has never been more pressing. This World Food Day Katy Askew, MD at IFIS Publishing, suggests ...
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, ...
The U.S. Agency for International Development has been a major supporter of global agriculture research. Now many studies are being scuttled or scaled back. By Ted Alcorn Crops and livestock that are ...
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 ...
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