University of Delaware senior Aidan Gensure knew he was interested in engineering when he came to UD. But the University helped him discover another passion — food science — during a Fundamentals of ...

Melinda Hill, a senior at the University of Delaware, grew up in a family of scientists. She was interested in science but also had a passion for cooking, and she didn’t want to give up either when ...

Note: Articles may be assigned to more than one subject area, as a result the sum of the subject research outputs may not equal the overall research outputs. Identify research insights to guide ...

This Collection supports and amplifies research related to SDG 3, SDG 12 and SDG 13. In recent years, the urgency of addressing environmental concerns has permeated various scientific disciplines, ...

The United States generates more food waste than all but two countries. To address this, the federal government set a goal to cut food waste in half by 2030 compared to 2016 levels, to about 164 ...

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 ...

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 coffee and green tea to bananas and pecans, new research on everyday ingredients revealed surprising connections between what we eat and how our bodies function. Stacey Leasca is an award-winning ...

Fungi can transform plant and animal products into delicious foods like cheese, miso and beer. A researcher argues that a type of filamentous mold -- Neurospora intermedia -- could also turn food ...

With so many major food companies headquartered in Minnesota, it’s no surprise the state has three times the concentration of food scientists and technologists as the national average. That must make ...