Tiffany Weir, associate professor in the Colorado State University Department of Food Science and Human Nutrition, has been working on a project that has crawled into the public sphere in recent years: cricket consumption.
Oct 15, 2018
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While current training for food safety and sanitation usually incorporates high-technology presentations, such as videos and slide shows, there is still a need for low-tech approaches, according to Penn State researchers.
Jul 2, 2018
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Inflammation can be good. It's part of the body's innate immune system, our first line of defense against illness and injury.
May 14, 2018
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A diet rich in fish and legumes may help to delay the natural menopause, while high dietary intake of refined carbs, such as pasta and rice, may instead help to hasten it, suggests the first UK study of its kind, published ...
Apr 30, 2018
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New research from the Department of Food Science (FOOD) at the University of Copenhagen suggests that in the not-too-distant future, it might be possible to drink a cocktail of selective viruses (bacteriophages) that travel ...
Apr 27, 2018
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As January comes to a close, the reality of just how hard it can be to adopt healthy habits in the new year is starting to set in for many resolutioners.
Jan 19, 2018
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Food safety practices that Americans take for granted—washing hands with soap, refrigeration, and not cutting raw meat and vegetables on the same surface without disinfection—are not widely practiced in other places around ...
Dec 15, 2017
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The song says a spoonful of sugar helps the medicine go down, but an Iowa State University scientist has published new research suggesting a spoonful of oil makes vegetables more nutritious.
Oct 10, 2017
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When hunger pangs strike, we usually interpret them as a cue to reach for a snack; when we start to feel full, we take it as a sign that we should stop eating. But new research shows that these associations can be learned ...
Oct 2, 2017
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Caffeine, the widely consumed stimulant and igniter of sluggish mornings, has been found to temper taste buds temporarily, making food and drink seem less sweet, according to new Cornell University research.
Aug 24, 2017
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