Nancy Shute explores the science behind major questions on food and health — from the addictive potential of ultraprocessed foods to the high-protein diet craze to the drawbacks of keto.
Food Intelligence, a new book by acclaimed nutrition scientist Kevin Hall and award-winning health journalist Julia Belluz, ...
Researchers have developed a smartphone-based artificial intelligence system that accurately predicts the ripeness and ...
Lay’s unveils a global brand refresh, nutrition science challenges ultra-processed food myths amid new California school meal ...
The authors of “Food Intelligence” answer listener questions and discuss how our food systems make staying healthy an uphill ...
Researchers are finding extraordinary new uses for what we throw away. Beet pulp may help crops resist disease, while ...
The Cool Down on MSN
Researchers make groundbreaking discovery that could transform how we grow food: 'Not science fiction anymore'
A team including researchers from the University of Tokyo announced that it successfully cultivated large-fruited tomatoes in ...
Even if salad dressing is technically past its best by date, it still may be safe to consume. In fact, instead of worrying ...
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 ...
Synthetic food dyes — and their links to neurobehavioral issues in children — are having a moment. Last month, California governor Gavin Newsom signed the California School Food Safety Act into law, ...
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, ...
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