B.S.: Chemistry, with minors in English and Food Study, New York University Ph.D.: Agricultural and Environmental Chemistry, University of California—Davis WHAT SHE DOES NOW: Teaches chefs and cooks ...

Food chemistry integrates our understanding of molecular composition, reaction mechanisms and physicochemical properties that underpin the quality, safety and nutritional value of food products. In ...

In January 1976, the U.S. Food and Drug Administration (FDA) banned a popular and well-studied chemical used in food: Red 2. Food colorants have long been contentious, misunderstood and a target for ...

Are the additives in our food quietly conspiring against our health? A new French study dives into the tangled web of food additives, not as individual villains, but at their gang affiliations. Do ...

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.

These epidemiologic patterns highlight the limitations of focusing on genetics alone. Although the Human Genome Project greatly expanded our understanding of hereditary contributions to disease, genes ...

Books about food often feature pretty, mouthwatering pictures of delicious dishes, not diagrams of chemical structures. But Arielle Johnson’s Flavorama is less like a cookbook and more like an ...

For the past decade, Jingjing Pan ’06 (chemistry), ’09 (chemistry) has worked as a chemist for the Food and Drug Administration (FDA), a federal government agency with the mission of ensuring food ...