From nonstick pans to processed foods to tap water, new research reveals how ‘forever chemicals’ sneak into the kitchen — what can be done.

During World War II, companies devised shelf-stable foods for soldiers — powdered cheeses, dehydrated potatoes, canned meats ...

Jack Payne of Aptean shares his insights on the innovations that have driven the industry forward, and how a shared passion ...

The focus of the food processing industry is becoming more eco-friendly, sustainable, and technology-based. Innovation in sustainability practices has become a top priority for food processing ...

The Food Sensory, Characterization, and Novel Processing (FSCN) Center is a dynamic platform connecting the University of Delaware College of Agriculture and Natural Resources (CANR) with researchers ...

Examining Combined Heat and Power (CHP), or co-generation, as a viable energy generation solution for the food and beverage ...

Airplane travel is more popular than ever, and our desire for fast transportation means jet fuel has become a major contributor to greenhouse gas emissions. Now, researchers at the University of ...

Improve workplace safety and prevent contamination by securely tethering food processing tools in commercial and industrial ...