Discover the fascinating science behind the savory fifth taste—Umami! This video breaks down how glutamate and nucleotides, ...

Food chemists focus on the chemistry of foods, their deterioration, and the principles underlying the improvement of foods for consumers. Few people recognize the science behind the food they consume.

These epidemiologic patterns highlight the limitations of focusing on genetics alone. Although the Human Genome Project greatly expanded our understanding of hereditary contributions to disease, genes ...

Are the additives in our food quietly conspiring against our health? A new French study dives into the tangled web of food additives, not as individual villains, but at their gang affiliations. Do ...

In January 1976, the U.S. Food and Drug Administration (FDA) banned a popular and well-studied chemical used in food: Red 2. Food colorants have long been contentious, misunderstood and a target for ...

Food chemistry and food sensory science form intertwined disciplines that examine the composition, transformations and perception of foods from molecular to experiential levels. Food chemistry ...

B.S.: Chemistry, with minors in English and Food Study, New York University Ph.D.: Agricultural and Environmental Chemistry, University of California—Davis WHAT SHE DOES NOW: Teaches chefs and cooks ...

The term ‘nutritional dark matter’ was coined by Hungarian-American physicist, Albert-László Barabási, after he discovered that science tracks only a fraction of the over 26,000 biochemicals in food.

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 ...

Turkey’s Antakya region is a living laboratory of food science. Here, cooks transform legumes, grains, and spices into complex flavors using techniques older than modern chemistry. This tour uncovers ...