Many people take the food in grocery stores for granted — but food scientists don’t. It’s likely that a food scientist had a hand in researching and developing some of your favorite store-bought ...

Mikeie Reiland is a staff writer for Education at Forbes Advisor. Before coming to Forbes Advisor, he wrote magazine journalism for publications like the Oxford American, Bitter Southerner, and Gravy.

Pushing the boundaries of food development through science is at the core of Drexel University's innovative Master of Science in Culinary and Food Science. The program offers dynamic, ...

Heidi Borst is a freelance journalist, healthcare content writer and certified nutrition coach with a love of all things health and wellness. Her work has appeared in The New York Times, The ...

The Sacramento State Master of Science in Nutrition and Food program prepares students for leadership and advocacy in nutrition programs and policy. Students apply nutrition and food research to ...

From left: Alicia Manley, Nicole Hatfield, Program Chair Grace Yek and Matt Schmidt in the Culinary & Food Science Lab at Cincinnati State. Have you ever wondered who perfects new recipes for things ...

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 ...