Pathogen persistence continues to challenge modern food processing, revealing hidden risks across the food supply. Explore how biofilms, harbourage and surveillance are reshaping food safety.

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 ...

The Food Sensory, Characterization, and Novel Processing (FSCN) Center is a dynamic platform connecting the University of Delaware College of Agriculture and Natural Resources (CANR) with researchers ...

Tribology in the context of food and oral processing examines the friction, lubrication and wear occurring between the food and oral surfaces during mastication. By investigating the interplay between ...

Purdue University’s is launching two new online professional development certificates that cover foods’ impact on human health and food safety: the Foods for Health online certificate and the Food ...

Take a stroll down the middle aisles of any American grocery store, and you’ll be surrounded by rows of brightly colored packaged macaroni and cheese, instant soups and chips in all forms and flavors ...

If you would like to learn more about the IAEA’s work, sign up for our weekly updates containing our most important news, multimedia and more. Every day, millions of people heat takeout food in ...

Acknowledging the pressure on food & beverage, a National Assn. of Manufacturers report cautions against “undermining the ...

Many foods we consume today are ultraprocessed, packed with unhealthy ingredients, and linked to major health risks. As consumption of these foods rises, so do chronic health issues, especially among ...