It’s easy to feel powerless in the face of such a vast, complex system. But in their new book, herbalists Heather Wood ...

Adrian Miller and Debbie Chang, co-authors of "Asian Heritage Chefs in White House History: Cooking to the President's Taste," dive into the rich influence of Asian chefs at the White House.

A study by the Leibniz Institute for Food Systems Biology at the Technical ... by researchers at the São Carlos Institute of Chemistry of the University of São Paulo (IQSC-USP) in Brazil ...

After developing a foundation in the periodic table, students learn about the different chemical reactions in the food they eat. According to the course description, “A high-school chemistry ...

By Brande Victorian The message of found community that undergirds Lessons in Chemistry parallels the ... me when I read Bonnie Garmus’ brilliant book and what I felt like I had some something ...

high-quality food in environmentally sustainable ways. This multidisciplinary journal publishes research spanning chemistry, physics, engineering, biotechnology, as well as environmental and materials ...

She follows the cold chain through the developing fields of organic chemistry ... book hard to put down. The startling statistics — the cold chain preserves almost three-quarters of the food ...

“There are food science programs, but there’s not really any kind of formal education combining lab science and chemistry with cuisine.” C&EN’s Chris Gorski spoke with Johnson about her ...

Simon says any good food chemistry book will feature a whole list of possible sugary compounds. Diacetyl, for example, is responsible for buttery or butterscotch flavors. Maltol is attributed to ...