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 Penn State Food Science Club promotes community within the university’s Department of Food Science while also providing networking and career opportunities to students. (Photo provided) This year ...

Biochemistry is the study of the chemicals and chemistry of living organisms. Biochemists study biomolecules (such as proteins, RNA, DNA, sugars, and lipids), their applications and interactions in ...

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 ...

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.

New report sheds light on the future of the food and beverage industry. We look at the science shaping the industry. A new report, published by Food Science and Technology Abstracts (FSTA), has ...

This year marks the 51st anniversary of the Penn State Food Science Club, an organization that, in affiliation with the Institute of Food Technologists Student Association (IFTSA), promotes community ...