Once gas chromatography (GC) separates a sample into its component parts, a detector identifies them. All detectors provide certain benefits and struggle with some limitations. Whether some feature is beneficial or detrimental, however, depends on the sample and the application.

Some breweries have taken to resurrecting the flavors of ages past. Adventurous beer makers are extrapolating recipes from clues that archeologists have uncovered from old and even ancient brews found at historical sites.

Learn the science and history behind nutrition labels in the ACS ChemMatters video

The Tyson Family and Tyson Foods Inc. have made a substantial gift toward creating a first-of-its-kind agricultural research center in Arkansas – one of the most consequential gifts to advance water quality and sustainability research in the state's history.   

Researchers at Vanderbilt University and in Germany have found that sodium –salt–accumulates in the skin and tissue in humans and mice to help control infection.

As a cheap and easy source of protein for humans, it might be hard to beat the mighty mealworm.

Emulsifiers, which are added to most processed foods to aid texture and extend shelf life, can alter the gut microbiota composition and localization to induce intestinal inflammation that promotes the development of inflammatory bowel disease and metabolic syndrome, new research shows.

Oats are often touted for boosting heart health, but scientists warn that the grain and its products might need closer monitoring for potential mold contamination.

The first nationwide vulnerability assessment for ocean acidification, published today in Nature Climate Change, shows that coastal communities in 15 states that depend on the nation’s approximately $1 billion shelled-mollusk (e.g., oysters and clams) industry are at long-term economic risk from ocean acidification.

This month’s FutureFood 2050 series explores alternatives to standard meat proteins, such as lab-grown meat and protein from bugs, which may play an important role in global efforts to sustainably feed a growing population. FutureFood 2050 is an initiative supported by the Institute of Food Technologists (IFT) that addresses how to feed the world’s expected population of 9+ billion by 2050.