I am a food scientist at the University of Wisconsin who has studied cheese chemistry for the past 35 years. In the U.S., ...

Food Chemistry is the leading journal in its field, publishing and disseminating important research at the heart of the food science literature. Join the journal editors, board members, authors, ...

Starting in the 1950’s, the synthetic fertilizers and pesticides introduced as part of the “Green Revolution” helped food production to skyrocket. But chemists will need to find new areas to innovate ...

In the late 19th century, simply eating food could be a genuine hazard. To increase the shelf life of their products, food manufacturers intentionally added dangerous chemicals like formaldehyde and ...

The research is published in the journal Food Chemistry. The term kokumi derives from Japanese and refers to a full-bodied and long-lasting taste experience. The taste impression is particularly ...