A Finnish/German scientific team has analyzed some of the oldest preserved beer samples from an 1840s shipwreck to try to provide insight into how they were made.
IBM and Mars Inc. are teaming up to genetically sequence the microbial communities that exist in food production facilities so consumers can be better protected.
USDA diet recommendations aim to help Americans make healthy eating choices, but the guidelines may soon take into consideration the impact on the environment.
Like most Americans back on the ground, astronauts aboard the International Space Station will celebrate Thanksgiving with a feast: NASA food scientists have created zero-g versions of classic Thanksgiving dishes for this week's celebration.
Roughly 9,000 years ago, humans had mastered farming to the point where food was plentiful. Then, abruptly, these proto-cities were abandoned for millennia.
Too much rain can reduce the concentration of chemicals in tea that make it taste good, scientists have discovered.
Do you find the taste of alcohol to be pleasant, or bitter and stinging? The answer is partly decided by your genes, new research shows.
Rats who eat junk food not only get fat, but also lose their appetite for novel foods, new research shows. Continue reading →
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