Amy Rowat is Professor of Integrative Biology and Physiology at the UCLA where she teaches the popular Science and Cooking class. The course began at Harvard in 2010, and Rowat brought both the course ...

Add Yahoo as a preferred source to see more of our stories on Google. Food and science have been friendly bedfellows for decades. After all, bartenders are keen to study the art of mixology before ...

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, ...

Cooking food is one of the activities that makes humanity unique. It's not just about what tastes good: advances in cooking technology have been a constant part of our progress, from the ability to ...

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 ...

From coffee and green tea to bananas and pecans, new research on everyday ingredients revealed surprising connections between what we eat and how our bodies function. Stacey Leasca is an award-winning ...

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, ...