UMass Amherst food scientists say this study helps to resolve the question of how microbes are transferred within a food fermentation production facility

The organic preservative comprises a naturally-occurring substance known as "flavonoids"

While the health benefits of vegetables are well-established, many of the mechanisms behind them remain unknown

Encouraging people to eat a wide variety of foods to ensure they meet all their dietary needs may backfire, according to a new scientific statement

A new study expands what we know about natural, low-cost ways to remove pollutants from water

Women who eat a high amount of fruits and vegetables each day may have a lower risk of breast cancer, especially of aggressive tumors

Recent study may help explain outbreaks of Salmonella enterica and Listeria monocytogenes among produce in recent years

A team of Cornell food scientists has discovered a way to process natural beet juice so that it maintains its bright red color 

These are not pumpkins the size of what you might use for Halloween

Edamame is notoriously difficult to get started