Many processed foods have nutritional value and are safe to eat on a regular basis, unlike ultraprocessed foods. A dietitian shares how to tell the difference. Much of the food we eat has been ...

This Collection supports and amplifies research related to SDG 3, SDG 12 and SDG 13. In recent years, the urgency of addressing environmental concerns has permeated various scientific disciplines, ...

Following food safety steps will help assure a happy and healthy holiday, says K-State food scientist Karen Blakeslee.

A new study on the potential for cross-contaminating kitchen surfaces with pathogens during food preparation has pointed to an unlikely culprit for spreading sickness: spice containers. A ...

Many of the jams, preserves, pickles and chutneys that we take for granted today, historically came to be through necessity due to a lack of refrigeration. Some such techniques are a delicious and ...

A forecast by restaurant consultancy Aaron Allen & Associates suggests that as much as 82% of restaurant roles could potentially be supplanted by robots, with up to 31% of those roles being devoted to ...

Let’s take ourselves into the science of genetics as we tackle 12 examples of genetically modified food. Science has taken us into improvements and realms of opportunity that we have previously ...

Scientists have discovered that bacterial populations remain stable on factory floor despite cleaning efforts in ready-to-eat food production facilities. Scientists from the Quadram Institute and UK ...

Hospital food service and dietary health is considered one of the more complicated systems within the hospitality sector. In this setting, chefs work closely with clinical dieticians to ensure the ...