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 ...

Pathogen persistence continues to challenge modern food processing, revealing hidden risks across the food supply. Explore how biofilms, harbourage and surveillance are reshaping food safety.

Food Engineering and Processing . This theme focuses on advancing innovative process monitoring technologies to enhance the ...

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 ...

Tribology in the context of food and oral processing examines the friction, lubrication and wear occurring between the food and oral surfaces during mastication. By investigating the interplay between ...

Acknowledging the pressure on food & beverage, a National Assn. of Manufacturers report cautions against “undermining the ...

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 ...

The fightback against the misuse of ultra-processed food (UPF) and NOVA classification terminology to demonise food and drinks confused as ‘unhealthy’ by consumers has begun. An open-letter penned and ...