Skip to main content


Why Are You a Picky Eater?

Brian Handwerk
The complicated science behind picky eating is giving experts plenty of food for thought.


Salty, Sweet, Sour. Is It Time To Make Fat The Sixth Taste?

Maanvi Singh blogs
Scientists know that we have taste receptors for fatty acids in our mouths and intestines. They are studying if fat meets the criteria to qualify as a primary taste along with sweet, salt, sour, bitter and umami.


Nothin' Says Lovin' Like Something From the Printer

Carolyn Heneghan Fooddive
3D food printing is still in its initial stages of research, development, and practical implementation, but major companies and national organizations are already making headway into making the technology a reality in the near future.

Cultured Beef: An Alternative to Meat Production

On August 5, 2013, the world's first cultured beef burger was cooked and tasted in London as proof of concept that this revolution in food science is possible. Cultured Beef represents the crucial first step in finding a sustainable alternative to meat production.

Subscribe to food science