The demand for food scientists in the U.S. will increase by 10 percent in the next seven years. 

Food manufacturers are playing a vital role in fighting food insecurity by adapting their current manufacturing practices to incorporate longer shelf life demands while maintaining high quality products that consumers enjoy. Find out about one method labs can use to maintain that high food quality.

You may never have heard of a twin screw extruder, but here’s a hint: You can make your own Cheetos with one.

In ongoing investigations, U.S. Department of Agriculture (USDA) and university researchers are taking a fresh look at the ability of olive powder and other plant compounds to combat foodborne pathogens and keep food safe to eat.

Over the last 60 years, dairy cattle have been selectively bred to maximise milk production

For every gallon of olive oil that's pressed from the ripe fruit, about 38 pounds of olive skins, pulp and pits are left behind. Known as pomace, these leftovers typically have low-value uses. But U.S. Department of Agriculture (USDA) agricultural engineer Rebecca R. Milczarek and her colleagues are working with olive growers and olive-oil processors in California—where most of the nation's commercial olives are grown—to find new, environmentally friendly, and profitable uses for pomace.

Chickens likely raised with arsenic-based drugs result in chicken meat that has higher levels of inorganic arsenic