The latest news
Food is social. There’s always lots of conversation about taste, politics, recipes, health and more. Hear what some others are saying.
Meet our experts
From nutritionists to food scientists to polysaccharide specialists, our expert panel discusses food science and why it matters.
About food ingredients
For as long as we’ve been eating, food ingredients have been used around the globe. Learn more about important ingredients, such as carrageenan, here.
Ask a question
Do you have a question about food science or a food ingredient? Ask our experts here.
Our Experts
Robert Brackett, PhD
VP National Center for Food Safety and Technology
Roger A. Clemens, DrPH, Adjunct Professor of pharmaceutical sciences; Associate director, regulatory science program, USC School of Pharmacy
Srinivas Janaswamy, PhD
Polysaccharide expert
David McCoy, PhD, VP of Product Research at the Dairy Research Institute
James McKim, PhD, Toxicologist
Our Tweets
These food-themed greeting cards are #oneinamelon. #howpunny t.co/VGlcIZv35K
This just in: Double dipping spreads germs. It's official. #onechip #onedip t.co/avRdTyekXy
What do chickpeas, lentils and beans have in common? A yearlong celebration: It's the Year of the Pulse! #IYP2016 t.co/UgBYEF2viX