Texas A&M students take food science from lab to label, creating market-ready sauces in a hands-on pilot plant.
Pushing the boundaries of food development through science is at the core of Drexel University's innovative Master of Science in Culinary and Food Science. The program offers dynamic, ...
From freshly baked bread to a cup of coffee, food is a sensory experience that connects us all. When it comes to how our food is made, however, we rarely focus on the science that is used to create it ...
Engagement is the collaboration between institutions of higher education and their larger communities for the mutually beneficial exchange of knowledge and resources in a context of partnership and ...
In an exclusive interaction with The Free Press Journal, Prof. Frank Monahan, Head of the School of Agriculture and Food Science at University College Dublin (UCD), Prof. Eileen Gibney, Director of ...
Pushing the boundaries of food development through science is at the core of Drexel University's innovative Master of Science in Culinary and Food Science. The program offers dynamic, ...