Researchers at the National Food Institute, Technical University of Denmark, have generated a lactic acid bacterium that efficiently secretes a food-grade preservative when grown on dairy waste Continua la lettura
The order in which your senses interact with food has a tremendous impact on how much you like it. That’s the premise of a new study led by the University of South Florida (USF). The findings published in the “Journal of Consumer Psychology” show that food tastes better if you see it before smelling it Continua la lettura
Food waste and obesity are major problems in developed countries. They are both caused by an overabundance of food, but strategies to reduce one can inadvertently increase the other. A broader perspective can help identify ways to limit food waste while also promoting healthy nutrition, two University of Illinois researchers suggest Continua la lettura
Whether eating out or buying food from the grocery store, Americans of all ages are, for the most part, eating poorly everywhere — except at school. The information comes from a new dietary trends study, which also reveals persistent or worsening disparities in meal quality from restaurants, grocery stores, and other sources — but not school — by race, ethnicity, and income Continua la lettura
Whether eating out or buying food from the grocery store, Americans of all ages are, for the most part, eating poorly everywhere — except at school. The information comes from a new dietary trends study, which also reveals persistent or worsening disparities in meal quality from restaurants, grocery stores, and other sources — but not school — by race, ethnicity, and income Continua la lettura
The Sensory Science Laboratory in the Department of Food Science is conducting a research project regarding smell and taste perceptions of kids (ages 5-14) with Autism Spectrum Disorder. Check out the full article here: University of Arkansas Continua la lettura
New Curtin University-led research has found climate change will have a substantial impact on global food production and health if no action is taken by consumers, food industries, government, and international bodies Continua la lettura
A natural brilliant blue coloring has been discovered by an international team of researchers including chemists at the UC Davis Continua la lettura
