The demand for food scientists in the U.S. will increase by 10 percent in the next seven years. 

Food manufacturers are playing a vital role in fighting food insecurity by adapting their current manufacturing practices to incorporate longer shelf life demands while maintaining high quality products that consumers enjoy. Find out about one method labs can use to maintain that high food quality.

You may never have heard of a twin screw extruder, but here’s a hint: You can make your own Cheetos with one.

In ongoing investigations, U.S. Department of Agriculture (USDA) and university researchers are taking a fresh look at the ability of olive powder and other plant compounds to combat foodborne pathogens and keep food safe to eat.

Chickens likely raised with arsenic-based drugs result in chicken meat that has higher levels of inorganic arsenic

A laboratory that got its start in food twenty years ago continues to expand

The oxygen radical absorbance capacity (ORAC) assay is an analytical method to determine the antioxidant potential of nutraceutical, pharmaceutical and food ingredients.

NYU chemists have discovered a family of anti-freeze molecules that prevent ice formation when water temperatures drop below 32 degrees Fahrenheit. Their findings, which are reported in the latest issue of the Proceedings of the National Academy of Sciences (PNAS), may lead to new methods for improving food storage and industrial products.

"Breaking Ground for the Future" was the theme for a major announcement recently on a new level of collaboration between University of Nebraska-Lincoln and ConAgra Foods.