Efforts to prevent pathogenic contaminations such as salmonella in dry food processing facilities will take a step forward through new research from the University of Massachusetts Amherst describing ...

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 ...

Engagement is the collaboration between institutions of higher education and their larger communities for the mutually beneficial exchange of knowledge and resources in a context of partnership and ...

A scoping review of 57 studies found that most tools used to assess sustainable diets focus on food production and consumption while largely ignoring food processing and other stages of the food ...

Protein gelation is a critical phenomenon in food science, serving as the foundation for texture, stability and overall sensory quality in many food products. Through the aggregation and network ...

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, ...

Governor Chandrashekhar H Vijayashankar on Friday launched a Mobile Food Processing Unit (MPU) at Lok Bhavan to support farmers and strengthen food processing capabilities across the Northeast. The ...