Researchers investigated how the nutritional content of National School Lunch Program entrées chosen by students varied across different socioeconomic and demographic groups and impacted their health

Symposium summarizes USAID’s Feed the Future gains, goals

Soybeans are the second largest crop in the U.S. and bring in about $37 billion each year

“Understanding the origin of fish or fish products is increasingly important." 

Of  2,477 parents examined in a recent study, only 28 percent of those who self-reported a food allergy actually tested positive

Researchers found that young rainbow trout fed nut meal performed as well as those fed fish meal

Researchers combined gel-permeation high-performance liquid chromatography with fluorescence detection to develop a sensitive technique that can detect both gliadins and glutenins in purified wheat starch

Enhancements include more geographical regions, appellations, grape varieties, and analysis for added water

Contamination of foodborne pathogens causes an estimated 48 million illnesses, 128,000 hospitalizations and 3,000 deaths annually in the United States, according to a U.S. Centers for Disease Control report in 2011.

 Archer, the latest creation from Cornell University berry breeder Courtney Weber tops out at over 50 grams

Elizabeth Snyder, a registered dietitian and certified diabetes educator at Ohio State Wexner Medical Center, shares the five most common misconceptions she hears when it comes to eating with diabetes

Glycemic index values can vary by 20 percent within an individual and 25 percent among individuals, according to the results of a controlled feeding clinical trial