Erin McGuire ran a research network that studied how to get healthy food to marginalized populations around the world.

Scott Family Amazeum opens new materials lab ...

Lab-grown foie gras and chicken are being tested by scientists to ensure they are safe for humans to eat, and could hit British restaurants and dinner tables in the next five years.

Salk‑linked research maps food peptides that engage tolerance‑driving T cells — a new lead for allergy science.

Diet‑related diseases such as type 2 diabetes, obesity and hypertension, particularly those affecting children, remain ...

Stopping viruses before they strike is a key challenge in public health. A research team led by Associate Professor Li Dan from the Department of Food Science and Technology at National University of ...

As we honor Women’s History Month in Nevada, we reflect on women's changing roles in agriculture from field labor to shaping its evolution through innovation ...

Guilt-free foie gras and 3D-printed chocolate could soon be on supermarket shelves, food regulators have said. The Food Standards Agency is assessing the safety of lab-grown duck, which could be used ...

Recycling bin filled with plastic bottles emphasizes waste management and environmental awareness. Image in public domain.

David Protein bars are at the center of a class action lawsuit. Here's what to know about the controversy and a registered dietitian's take.

Stanford researchers reveal how regulatory T cells recognize safe foods by scanning for specific protein signals, opening new paths to prevent and treat food allergies.

The researchers also found that anthropogenic chemicals persist well beyond the coastline. Even more than 20 kilometers ...