A recent study involving Kansas State University researchers finds that in the coming decades at least one-quarter of the world's wheat production will be lost to extreme weather from climate change if no adaptive measures are taken.

New study sheds light on nutrition, land use and water security dimensions of food imports and exports.

Vivian Wu, a professor of microbiology and food safety in the School of Food and Agriculture at the University of Maine, was interviewed by Food Safety Magazine about her latest research on food-borne pathogens

Find may answer the question: why was the wine of the Negev so renowned in the Byzantine Empire?

Producing the savory, juicy steaks and pork chops that many people crave requires a lot of animals raised on huge, unsustainable amounts of plant protein. But what would happen if, instead of giving so much of it to animals as feed, we ate the plant protein ourselves?

For the general public, the concern over food fraud revolves around headline-grabbing examples, such as melamine—an organic compound used in plastics—appearing in infant formula from China in 2008 and beef replaced with horsemeat in the UK in 2013. 

Scientific equipment being used in the kitchen is not a new trend, but such equipment designed from the ground up for culinary use is a fairly recent development.

The Federation of Quebec Maple Syrup Producers (FPAQ) and the Fonds de recherche du Québec – Nature et technologies (FRQNT) announce the launch of the Research Partnership Program on the Food Science Behind Maple – The Physical Chemistry of Cooking with Maple. Conceived by the FPAQ, the program, with an overall budget of $1.4 million over five years, aims to promote development of knowledge on the physicochemical and sensory attributes of maple products, and to highlight the flavour chemistry of maple and how its taste harmonizes with ingredients from the world's cuisines.

The health-promoting perks of wine have attracted the spotlight recently, leaving beer in the shadows. But scientists are discovering new ways in which the latter could be a more healthful beverage than once thought.

Peeled tomatoes make a tasty, versatile and time-saving ingredient for hearty winter stews, homemade soups or classic casseroles. In experiments with more than 6,000 field-ripened Roma-style (sometimes called “plum”) tomatoes, U.S. Department of Agriculture (USDA) scientist Zhongli Pan and his industry and university colleagues have shown that using infrared heating to simplify removal of the tomatoes’ tight-fitting peels may offer advantages over other peeling technologies.