Freeman Technology has published a new white paper that describes extensive experimental studies examining the multiple mechanisms that lead to powder caking. Caking is a routinely encountered problem within powder handling applications which compromises productivity and increases waste.

Does tryptophan in turkey make us drowsy? This ACS video explains the chemistry of the Thanksgiving meal

If it were the end of the world as we know it, we’d be fine, according to Michigan Technological University professor Joshua Pearce.

An electronic “tongue” could one day sample food and drinks as a quality check before they hit store shelves. Or it could someday monitor water for pollutants or test blood for signs of disease. With an eye toward these applications, scientists are reporting the development of a new, inexpensive and highly sensitive version of such a device in the American Chemical Society journal ACS Applied Materials & Interfaces.

A new study by a Florida State University researcher reveals that a new dietary supplement is superior to calcium and vitamin D when it comes to bone health.

Laboratory contaminants likely explain the results of a recent study claiming that complete genes can pass from foods we eat into our blood, according to a University of Michigan molecular biologist who re-examined data from the controversial research paper.

Research in fruit flies helps explain why

Findings strengthen link between specific brain region and normal memory decline.

South Dakota State University food science professor Padmanaban Krishnan received a four-year grant geared toward getting corn co-products to the food market. 

Frying is one of the world's most popular ways to prepare food — think fried chicken and french fries. Even candy bars and whole turkeys have joined the list. But before dunking your favorite food in a vat of just any old oil, consider using olive.