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 ...

Could “fatty” or “starchy” one day become accepted as the sixth basic taste alongside the likes of sweet and salty? In recent years, scientists have proposed a few contenders for a sixth taste that ...

SciOpen, Tsinghua University Press’s open-access publishing platform, has signed the journal Food Science of Animal Products. It is SciOpen’s first client journal whose scholarly publishing workflow ...