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

Turns out 1 in 5 tested seafood samples is fake! So we've all likely been catfished by a catfish. Or a fatty tuna.

Where has #goodscience gone? @FoodSafetyMag looks at sound science, #carrageenan and more... RT

When flawed science creates confusion about safe food ingredients (carrageenan). #ugh