Texas A&M students take food science from lab to label, creating market-ready sauces in a hands-on pilot plant.

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 ...

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 ...

Allergen Alert says it is transforming our relationship with food, making it more transparent, more responsible, more inclusive, and safer.