At the Drexel Food Lab, students are sharpening their skills to become the next generation of culinary professionals.

Olive oil is the Swiss army knife of foodstuffs. It can dress salads, sauté vegetables, even grease squeaky hinges. And for ...

EPFL scientists have integrated discarded crustacean shells into robotic devices, leveraging the strength and flexibility of ...

As far as kitchen staples, you don’t really get much better than olive oil. It can do it all—jazz up a salad, sauté ...

The FSA and FSS have issued the UK’s first guidance on lab-grown meat, defining safety standards and regulations for approval ...

D printing is turning everyday produce into personalized, nutrient-rich meals that reduce waste and reshape the future of ...

Nematodes discovered in the Great Salt Lake belong to at least one species that is new to science, and possibly two. A ...

Food expert Krish Ashok highlights six science-backed breakthroughs — fertilisers, vaccines, antibiotics, sanitation, ...

Chinese scientists have genetically tweaked a fungus to make protein-rich “meat”, which they say can be a low-cost, ...

When Science Meets Your Dinner Plate Think about the last burger you ate. The sizzling patty, the smoky aroma, the satisfying ...

An announcement from Cult Food Science Corp. ( ($TSE:CULT) ) is now available. CULT Food Science Corp. has announced a debt settlement agreement ...

Experts across the University of California San Diego have come together to launch a new center for soil health research, ...