The uplifting effects of energy drinks are well advertised, but a new report finds consumption among teenagers may be linked with poor mental health and substance use.

Recent perspective paper in Meat Science cautions about uncertainties in scientific evidence

The Institute of Food Technologists (IFT), a non-profit scientific society of food scientists, technologists and related professionals from academia, government and industry, today announced that registration for the IFT Annual Meeting & Food Expo® in New Orleans, June 21-24 at the New Orleans Morial Convention Center, is now officially open.

University of Adelaide researchers have developed a new web-based tool to help unlock the complex genetics and biological processes behind grapevine development.

Some important news for those involved in the food science world.

“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.