food-science
Food science is the study of food's chemical, physical, and biological properties, encompassing food safety, processing, and technology development. For plant science, it provides critical frameworks for understanding how plant-derived ingredients behave during processing, how cultivation and genetics influence nutritional composition, and how crop improvements can be translated into tangible benefits for human health and food systems.
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Scientists breed wheat with far less gluten in one generation
If this wheat reaches fields and mills, the bread, pasta, and pastries on your table could someda...
Sustainable production of natural sweeteners through synthetic biology.
The stevia plant in your herb garden takes years to grow and only thrives in certain climates — e...
Calcium-mediated modulation of ultra-low-ester pectin-gluten intera...
The bread you bake or buy could soon be higher in beneficial plant fiber without sacrificing that...
Blending rice and macadamia proteins creates a smoother, more funct...
Rice and macadamia, two crops grown across tropical and subtropical regions, turn out to be nutri...
Tissue-resolved proteomic characterization of oat grains guided by ...
Oats growing in your garden or a nearby field pack their nutrition into precise grain compartment...
Gene-edited potatoes could mean healthier, safer french fries
The next bag of fries or chips you buy could come from a potato engineered to resist the cold-sto...
Tough plant proteins feed gut bacteria in surprisingly healthy ways
The beans, greens, and whole grains you grow or buy contain proteins your own gut enzymes can't b...
Plant protein powder didn't build muscle in older men
The pea and soy protein powders lining health-food store shelves as "muscle-friendly" plant alter...
AI reveals hidden fiber-digesting machines in gut bacteria
The fiber in your garden greens, whole grains, and that resistant starch in cooled potatoes only ...
Why beet-red plant pigments fade, and how to stop it
The deep magenta color in your beet harvest or prickly pear fruit comes from the same pigment fam...
Common fermentation bacterium is surprisingly hard to predict
The bacteria fermenting your homemade sauerkraut or kimchi are the same ones scientists are strug...
Mung bean starch makes the sturdiest Red Bull jelly candy
The starch in your kitchen pantry, whether scraped from a potato or milled from corn or mung bean...
Yogurt bacteria viruses evade cleaning chemicals for over a decade
This one's outside the plant world: it's about bacteria-eating viruses in yogurt factories, not g...
