Study is first to show that flour milled from whole grape seeds is able to reduce blood cholesterol levels

Three-year study examined the traits consumers desire

Participants in a recent study showed no difference in appetite ratings between the beef and bean meals over three hours

Courses offered at beginner and intermediate levels

MIT spinout’s milk-chillers reduce spoilage and boost yields in villages

Companies to co-market automated sample preparation solutions

Childhood memories of sticky hands from melting ice cream cones could soon become obsolete, thanks to a new food ingredient

In the lab, the researchers tested extracts from the wild lowbush blueberry

The many variables involved in pesticide use presents special challenges when it comes to food safety analysis.

New approach alters enzyme specificity through the use of monobodies