“With new insights into both the pathogen and its potato host, we can use GM technology to tip the evolutionary balance in favour of potatoes and against late blight.”

After a small dip in 2011, salaries for food scientists have bounced back. U.S. members of the Institute of Food Technologists (IFT) earned a median salary of $90,000 last year, according to the 2013 IFT Employment and Salary Survey.

University of Adelaide research has shown for the first time that grape seed can aid the effectiveness of chemotherapy in killing colon cancer cells as well as reducing the chemotherapy's side effects.

For businesses, the costs of food and beverage recalls are significant and extend far beyond the hard costs of pulling product off shelves and scrapping inventory. Erosion of consumer confidence and loss of brand equity have consequences that are much farther-reaching and infinitely more costly.

Extracts from algae, rosemary and monk fruit could soon replace synthetic ingredients and food additives such as Blue No. 1, BHT and aspartame that label-conscious grocery shoppers are increasingly shunning.

New research is providing sweet relief for diet soda and artificial sweetener lovers

University of Adelaide researchers are using nanotechnology and the fossils of single-celled algae to develop a novel chemical-free and resistance-free way of protecting stored grain from insects.

The science of nutritional genomics is an emerging discipline and holds potential for targeting dietary intervention that may affect health, according to a new position paper from the Academy of Nutrition and Dietetics.

An array of tiny diving boards can perform the Olympian feat of identifying many strains of salmonella at once.

New research from the Monell Center reveals humans can use the sense of smell to detect dietary fat in food. As food smell almost always is detected before taste, the findings identify one of the first sensory qualities that signals whether a food contains fat. Innovative methods using odor to make low-fat foods more palatable could someday aid public health efforts to reduce dietary fat intake.

For some people, nothing can top a morsel of luxuriously rich, premium chocolate. But until now, other than depending on their taste buds, chocolate connoisseurs had no way of knowing whether they were getting what they paid for.

University of Florida researcher Jeffrey Brecht is leading a team of scientists working to eliminate waste and streamline the process of distributing the U.S. Army’s legendary Meal, Ready-to-Eat (MREs).