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Food is social. There’s always lots of conversation about taste, politics, recipes, health and more. Hear what some others are saying.
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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.
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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 bartenders are transforming food waste into #sustainable sips. @Shape_Magazine shares more. t.co/k1j4XfHRMj
Movie-theater eats are getting a blockbuster makeover. Switch out stale popcorn for cheese plates and sliders. t.co/MwDtigHarG
Here's to the "beasts and plants less eaten." @NPRSalt shares the beautiful truth behind ugly (yet tasty) foods. t.co/Wi3vOoOJQr