Brad Johnson, an expert on skeletal muscle growth in cattle, helped lead a study examining ways to increase marbling in beef without increasing overall fatness.

The food industry is doing a pretty good job of ensuring that people don’t eat things that give them an allergic reaction

Grant "is a significant step towards solving [obesity] crisis," lead researcher says

"When consumers perceive a certain quality associated with those brands, that value is going to transfer all the way to their end-product eating experience."

This webinar will provide common uses of the UV-Vis spectrophotometer in brewing applications and how it’s uniquely suited to helping the QA process in a small- to mid-sized craft brewery

In this webinar we will discuss forensic analysis as a way to meet the FSMA and FSVP requirements, focusing on analyzing, understanding, and documenting how contaminants were introduced during production. 

The FDA has new tools to ensure the safety of the foods we eat

Families spend too much on emergency care and lack preventive care

How consumers can make sure they get the nutrients they need

Researchers have found out how to add juicing waste to cornstarch in order to increase the "puffiness" of snack foods

“There is still more research needed to decide if growers in the area could make a good profit from avocados and sustain the crops from disease."

When asked to sort American whiskeys, consumers were more influenced by alcohol content, age at bottling, and product brand