Cheesemaking is a complex science – a food chemist explains the process from milk to mozzarella

Cheesemaking is an ancient practice, and modern methods and chemistry have made it a science.

John A. Lucey, Professor of Food Science, University of Wisconsin-Madison • conversation
July 24, 2024 • ~8 min

Retaining flavor while removing caffeine − a chemist explains the chemistry behind decaf coffee

Even unstimulating coffee has stimulating chemistry.

Michael W. Crowder, Professor of Chemistry and Biochemistry, Miami University • conversation
July 23, 2024 • ~10 min

The right fiber may help you lose weight

"We wanted to know what kind of fiber would be most beneficial for weight loss and improvements in glucose homeostasis..."

U. Arizona • futurity
July 19, 2024 • ~5 min

A delicious history of the apple – from the Tian Sian mountains to supermarket shelves

By the late 19th century, there were nearly 1,500 varieties of apple in Britain alone.

Serin Quinn, PhD Candidate, Department of History, University of Warwick • conversation
July 18, 2024 • ~6 min

The global food system is owned by an ever smaller number of companies – it’s damaging our health, our communities and the planet

High levels of market concentration lead to price rises and more ultra-processed food.

Timothy Monteath, Assistant Professor, University of Warwick • conversation
July 17, 2024 • ~6 min

Baby bull sharks are thriving in Texas and Alabama bays as the Gulf of Mexico warms

The Gulf Coast has seen big jumps in baby bull shark numbers. As adults, these are among the most aggressive species of sharks, but the babies aren’t cause for concern, as three scientists explain.

Philip Matich, Instructional Assistant Professor of Marine Biology, Texas A&M University • conversation
July 17, 2024 • ~8 min

Ultra-processed food makes up almost two-thirds of calorie intake of UK adolescents

Adolescents consume around two-thirds of their daily calories from ultra-processed foods (UPFs), new research from the Universities of Cambridge and Bristol

Cambridge University News • cambridge
July 17, 2024 • ~5 min

Nutrition Facts labels have a complicated legacy – a historian explains the science and politics of translating food into information

The process of converting food into nutritional information is more than just a scientific process. It involves many political and technical compromises that continue to shape the food industry today.

Xaq Frohlich, Associate Professor of History of Technology, Auburn University • conversation
July 16, 2024 • ~11 min

Major calorie cuts harm athlete health and performance

Drastically cutting calories to lose weight before competition hampers athletes' performances and can also compromise their immune systems.

Maria Hornbek-Copenhagen • futurity
July 15, 2024 • ~8 min

What Gives You 'Food for Thought'?
VOA Learning English • voa
July 13, 2024 • ~4 min

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