In a new book, Unsavory Truth, Marion Nestle — a nutrition researcher at New York University, writer, and longtime crusader on conflicts of interest in food science — charts dozens of ...

WALTHAM, MA - Elsevier, a world-leading provider of scientific, technical and medical information products and services, today announced the publication of seven new food science books, including ...

You may not aspire to the culinary theatrics performed by the wizards of modernist cuisine — transparent ravioli? edible balloons? — but your cooking probably still could benefit from a few ...

Pushing the boundaries of food development through science is at the core of Drexel University's innovative Master of Science in Culinary and Food Science. The program offers dynamic, ...