This Collection supports and amplifies research related to SDG 2 - Zero Hunger. This Collection aims to bring together original research that explores molecular insights into plant and food systems, ...

As global populations continue to grow, so does the need for nutritious food and efficient manufacturing processes. Current food production practices generate side streams that could be recycled.

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, ...

Raffaele Mezzenga has turned chicken feathers into fuel cell membranes, found myriad purposes for the milk protein whey, and used black bean proteins in aerogels for capturing carbon dioxide from air.

For professor of chemistry and physics Richard Zare, the goal for CHEM 29N: Chemistry in the Kitchen is not to make students into great cooks or chemistry majors. Instead, he hopes students “take this ...

When biting into a chili pepper, you expect a fiery sensation on your tongue. This spiciness is detected because of capsaicinoid compounds. But for some peppers, despite high levels of capsaicinoids, ...

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 ...

Summer may be winding down, but we’re not quite ready to let go of beach days, backyard cookouts, or ice cream cones. We love ice cream here at SciFri, so we’re pulling a few of our favorite ice cream ...

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, ...