food science

A new database with more than 2,500 food metagenomes gives scientists a glimpse into the microbial diversity of the human diet.

From the laboratory to the table, researchers cooked bioengineered fungi into a tempting patty.

Bacterial strains compete and cooperate to make cheddar cheese tasty.

Scientists used a commercial year-long cheddar making process to show how various bacterial communities interact and contribute to the distinct flavor of cheddar.

Bioprocessing employs the transformative power of biochemistry to drive sustainable production and pharmaceutical development.

Amino acid analysis helps scientists open the door to new food opportunities for healthier and more environmentally friendly food production.

Experiments to cultivate greens on the International Space Station and in simulated Martian environments pave the way for feeding crews during deep space missions.

The correspondence points to routine data-massaging at a high-profile lab.

A second study finds evidence that feeding children peanuts could help prevent them from developing allergies to the legume later in life.

Linking a mold identified in a sample of recalled yogurt to consumer-reported illnesses may be premature, scientists say.

Assistant Professor, Department of Food Science, Purdue University, Age: 32

Meet the peptide-covered microcantilever device capable of differentiating subtypes of Salmonella.

June 2014's selection of notable quotes