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.

A new report from Datamonitor Consumer has identified a significant link between being overworked and the consumption of energy products.  Should employers do more to prevent workers from feeling they need to resort to these products?

A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), evaluated consumers’ choice in fresh tomato selection and revealed which characteristics make the red fruit most appealing. 

Improvements were seen within four weeks and generally persisted during treatment duration.

Portable and low-cost device to measure milk fat using novel sensor in the works

Whether it's plain cheese, deep-dish stached with meat or a thin-crust veggie delight, there a lot of chemistry going on in this ACS video

Each day involves something new at the McCrone Associates microanalysis lab.

A new scientific review from the University of California, Davis, reports that the performance and health of food-producing animals consuming genetically engineered feed, first introduced 18 years ago, has been comparable to that of animals consuming non-GE feed.