Scientists at Washington State University have developed a process to make macaroni and cheese shelf stable for up to three years.

Research scientists at the U.S. Department of Agriculture’s (USDA) Plum Island Animal Disease Center in New York developed a new vaccine that may help save the world’s pork supply.

A group of researchers investigating yeasts with antistaling ability discovered that the flavor stability of beer could be improved by increasing the availability of a molecule called NADH.

Picture cherry tomatoes growing in a cluster on a short vine in an urban environment, like the roof of a skyscraper. If the gene-edited tomato plants recently designed by researchers at Cold Spring Harbor Laboratory prove successful, tomatoes and other crops could one day be the stars of city gardens.

Researchers from the Robert H. Smith Faculty of Agriculture, Food, and Environment of Hebrew University recently developed a line of next-gen chickpea isolates, using patent-pending technology to extract up to 90% pure protein from the chickpea seed.

A team of 12 students from the Department of Biotechnology and Food Engineering at the Technion – Israel Institute of Technology has won a gold medal at the International Genetically Engineered Machine (iGEM) competition in Boston for its bee-free honey.

South by Southwest (SXSW) has announced the finalists for its 12th annual SXSW Pitch event, taking place as a part of the startups track happening at the annual event in March. Among the 50 finalists, five startups tackle challenges in the science of food to deliver solutions to ensure a safe, sustainable, and abundant food supply.

Researchers from the Robert H. Smith Faculty of Agriculture, Food, and Environment of Hebrew University recently developed a line of next-gen chickpea isolates, using patent-pending technology to extract up to 90% pure protein from the chickpea seed.

The United Nations World Food Programme (WFP) recently announced the five winners of the 2019 WFP Innovation Challenge, which awards funding, recognition, and support to WFP employees, startups, and entrepreneurs revolutionizing how the problem of global hunger is addressed.