The Institute of Food Technologists (IFT) is proud to introduce a new video in the “Day in the Life of a Food Scientist” series that shows what it’s like to be a food scientist at the U.S. Food & Drug Administration (FDA).

Collaborative research between the University of Adelaide and industry will be boosted with the establishment of two nation-leading research hubs in the fields of agricultural science and mineral resources, aimed at improving production in areas of critical importance to the Australian economy.

Paper Chemistry Foundation gift supports future of forest bioproducts research and education.

Recently, you may have heard some concerns suggesting the FDA has taken steps to end the long-standing practice in the cheesemaking industry of using wooden boards to age cheese. To be clear, we have not and are not prohibiting or banning the long-standing practice of using wood shelving in artisanal cheese. Nor does the FDA Food Safety Modernization Act (FSMA) require any such action. Reports to the contrary are not accurate. 

UCF Students Program Computer to Find Out.

U. Illinois/Penn study sheds light on activity levels based on one’s attitude disposition

The secret of how salamanders successfully regrow body parts is being unravelled by UCL researchers in a bid to apply it to humans.

Genetic analysis of eucalyptus yields insight into tree’s potential for fuel, fiber.

Much as human DNA can be used as evidence in criminal trials, genetic information about microorganisms can be analyzed to identify pathogens or other biological agents in the event of a suspicious disease outbreak. The tools and methods used to investigate such outbreaks belong to an emerging discipline known as microbial forensics, but the field faces substantial scientific and technical challenges, says a new report from the National Research Council.

Turning the “hydrogen economy” concept into a reality, even on a small scale, has been a bumpy road, but scientists are developing a novel way to store hydrogen to smooth out the long-awaited transition away from fossil fuels.

Procrastination and impulsivity are genetically linked, suggesting that the two traits stem from similar evolutionary origins, according to research published in Psychological Science, a journal of the Association for Psychological Science. The research indicates that the traits are related to our ability to successfully pursue and juggle goals.

This ACS video breaks down the chemistry of our favorite frozen treat