Action expected to reduce coronary heart disease and prevent thousands of fatal heart attacks every year.

Let's learn what's behind the chemistry of the most popular artificial sweetener

Rich, creamy, nutritious and now cancer fighting. New research reveals that molecules derived from avocados could be effective in treating a form of cancer.

Healthier and longer lasting pita bread may be the outcome of barley research underway at the University of Adelaide’s Waite campus.

A daily sugar-sweetened beverage habit may increase the risk for non-alcoholic fatty liver disease (NAFLD), researchers from the Jean Mayer USDA Human Nutrition Research Center on Aging (USDA HRNCA) at Tufts University reported June 5 in the Journal of Hepatology. 

Are microwaves dangerous? Do they zap the nutritional value of food? Find out in this ACS video.

A University of Wisconsin-Madison animal scientist has developed an antibiotic-free method to protect animals raised for food against common infections.

In the United States, federal mandates to produce more renewable fuels, especially biofuels, have led to a growing debate: Should fuel or food grow on arable land? Recent research shows farmers can successfully, and sustainably, grow both.

Officials from the city of Zhuhai, China, and the University of California, Davis, signed a memorandum of understanding on May 22 to establish the World Food Center-China.

A family with Cornell University roots nearly 100 years old is helping the school's College of Agriculture and Life Sciences promote safe, high-quality foods well into the 21st century.

Can't resist finishing that burger? Researchers are developing a compound that could help control appetite.

Reactions has mashed up some fantastic avocado facts, as well as some cooking tips from the pros