A Washington Post food critic once compared the beverage to stale Folgers, memorably describing the flavor as “petrified ...
A study published in the Nature journal Scientific Reports uncovers the complex chemical processes behind aboriginal fermentation processes. The work, which looks into the microbial communities ...
In previous articles, we have touched briefly on the benefits of fermentation for food safety, health benefits and the protein transition. Its key role in the dairy sector is undeniable, while its ...
France's BioHub program, developed to encourage industrial biotechnology in the center of the country, is getting a boost from two recent developments. Roquette, one of Europe's largest producers of ...
Students and faculty in our group use chemistry to solve important societal problems. Students gain advanced knowledge of analytical, organic, physical, inorganic, or biological chemistry, as well as ...
Scientists and gourmands alike have been fascinated by the recent discovery of a 3,600-year-old cheese sample from a tomb in what is now the Xinjiang Uygur region in northwestern China (Cell 2024, DOI ...
Coffee beans harvested from the feces of the Asian palm civet (Paradoxurus hermaphroditus) may have higher levels of fats and ...
Master the art of kombucha brewing with tips from chemistry professors. Say goodbye to harsh batches and hello to perfection.
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