Food chemists focus on the chemistry of foods, their deterioration, and the principles underlying the improvement of foods for consumers. Few people recognize the science behind the food they consume.

Since nutrition-facts labeling was first introduced by the Food & Drug Administration (FDA) in 1973, the back of the box has been a controversial space. Countless FDA rule changes, congressional ...

A quick walk down the drink aisle of any corner store reveals the incredible ingenuity of food scientists in search of sweet flavors. In some drinks you’ll find sugar. A diet soda might have an ...

Food poisoning: Many of us have had it, and we won't soon forget it. Colorado State University chemists are trying to make it so we can. Borrowing concepts from medical diagnostic devices, they've ...

This is a guest editorial by Adelina Voutchkova-Kostal, director of sustainable development at the American Chemical Society, and Jitesh Soares, senior director of scientific advancement at ACS.

Author and science journalist Deborah Blum describes how an Indiana chemist kicked off the first major food regulation in the U.S. It was common in the 1800s for people to consume milk containing ...

In late September of this school year, McKee Foods Corporation contacted Southern Adventist University’s Chemistry Department for a potential collaboration. Southern’s chemistry lab has some equipment ...