Food and Beverage
University of Wisconsin-Madison plant scientists intend to employ some highly sophisticated instruments to evaluate new varieties of organic vegetables: the palates of the people who produce or prepare them for discerning customers.
The presence of Clostridia, a common class of gut bacteria, protects against food allergies, a new study in mice finds.
The University of Cambridge recently announced the 3.5 year PhD studentship to study the fundamentals of heat-stable chocolate.
There is something fishy going on in a vacant house in Detroit's North End, and University of Michigan graduate student Elizabeth "Lizzie" Grobbel takes full responsibility.
An estimated 55 million to 105 million people in the United States suffer from foodborne illnesses each year, according to the Centers for Disease Control and Prevention (CDC), resulting in costs of $2-$4 billion annually.
Coffee drinkers beware: Surprise ingredients that are neither sweet nor flavorful may be hiding in your coffee, and growing coffee shortages may increase the chance of having these fillers in your cup of joe in the future. The good news is that a highly accurate test is in the works to quickly find coffee containing unwanted fillers before the beverage reaches stores and restaurants.
A new global food safety partnership will provide technical support for the food industry through research, scholar exchange, collaborative teaching and outreach activities.
Eating about one serving a day of beans, peas, chickpeas or lentils can increase fullness, which may lead to better weight management and weight loss, a new study from a University of Toronto expert has found.
Research by the University of Manchester into food fraud is one of five successful projects to be awarded grants by the Economic and Social Research Council (ESRC) and the Food Standards Agency (FSA).
