Food science isn’t just for the lab. It’s something we experience every day. The Maillard reaction, simply put, is when food ...

This Collection supports and amplifies research related to SDG 2 - Zero Hunger. This Collection aims to bring together original research that explores molecular insights into plant and food systems, ...

Learn the science behind perfect food balance. Discover how salt, acid, fat, umami, and texture create truly flawless dishes.

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, ...

For professor of chemistry and physics Richard Zare, the goal for CHEM 29N: Chemistry in the Kitchen is not to make students into great cooks or chemistry majors. Instead, he hopes students “take this ...

Raffaele Mezzenga has turned chicken feathers into fuel cell membranes, found myriad purposes for the milk protein whey, and used black bean proteins in aerogels for capturing carbon dioxide from air.

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, ...