The Food Sensory, Characterization, and Novel Processing (FSCN) Center is a dynamic platform connecting the University of Delaware College of Agriculture and Natural Resources (CANR) with researchers ...

The multiscale structure evolution of food during processing is a multifaceted phenomenon with implications ranging from product functionality and sensory attributes to nutritional outcomes and health ...

Texas A&M students take food science from lab to label, creating market-ready sauces in a hands-on pilot plant.