2025 11+12

There is new hope for people who have lost their smell. Scientists have successfully tested a breakthrough device that lets people detect the presence of certain odors. This innovative system helps them "smell" again by translating odors into feelings (like touch) inside the nose.

Artificial intelligence (AI) is rapidly transforming scientific disciplines, yet its adoption in food science remains fragmented and often constrained…

This mobile theater show highlights the story of Hershey through fun facts, unique stories, and plenty of candy samples.

Unique properties of fungi have led to groundbreaking innovations in recent years, from nappies to electronics

ETH Zurich researchers have found the holy grail of brewing: the formula for stable beer foam. But it's not just breweries that will benefit from these findings.

One of the largest and most authoritative collections of online journals, books, and research resources, covering life, health, social, and physical sciences.

A good mood may boost your creativity

Water confined inside molecular cavities can supercharge chemical bonds and could perhaps reshape drug design.

Orange juice isn't the same drink for everyone. Research reveals weight determines which genes it activates—fat processing or inflammation.

This study investigated the flavor evolution of RPT during natural aging using GC–MS and metabolomics approaches. We identified 114 volatile compounds…

Lorsque l’on évoque les phéromones, l’imaginaire collectif s’emballe aussitôt : une chimie invisible qui, comme chez les insectes ou certains mammifères, règlerait nos attirances et orienterait nos comportements.

Nez, la revue… de presse — #33 — Où l’on apprend que notre odorat recèle encore bien des mystères, que certaines fleurs mentent aux mouches et que la niche flirte avec l’apocalypse.

A new study found: Personal care products like body lotions and perfumes affect the human oxidation field.

A new generation of craft chocolatiers in Brazil is making bars with “identity.” They’re helping to sustain the forest, too.

While the majority of colours in nature are matte, some are shiny. Evolutionary biologist Casper van der Kooi (University of Groningen, the Netherlands) wondered why shiny colours are so rare.

Kyoto, Japan -- It's astonishing to realize how innovative our ancestors were in food and beverage production before modern science and technology. Without understanding or isolating them, ancient peoples made use of yeasts like Saccharomyces cerevisiae, the primary species behind the fermentation process that creates alcohol, though there are some non-Saccharomyces yeasts that can also produce alcohol with different characteristics.

Food engineer Ali Ubeyitogullari envisions and advances a novel new direction in food production.

Pepper was overtaken by climate change during its post-glacial spread, a new study by the WSL shows.

A black seed, long used in cooking and traditional medicine, has shown promise in lowering cholesterol levels in a new clinical trial.

Peter Burke sketches in this text how urban smellscapes from the early modern period to the present shape cultural perception, structure memory, and serve as an invisible yet historically revealing map of city life for visitors and inhabitants alike.

New research shows that eating flavanol-rich foods, such as cocoa and berries, protects vascular health in men from the harmful effects of prolonged sitting.

Scientists used CRISPR to boost the efficiency and digestibility of a fungus already known for its meatlike qualities. The modified strain grows protein far more quickly and with much less sugar while producing substantially fewer emissions. It also outperforms chicken farming in land use and water impact.

Test your knowledge in eight questions to prove you know your onions from your emulsifiers

Explore how the cocoa crisis is transforming the chocolate industry, driving investment in lab-grown cocoa, fermentation tech, and sustainable solutions for manufacturers.

Dr Nikolaus Kriz, the new director of the European Food Safety Authority (EFSA), has a large and varied brief ahead of him. He must address the widespread sense that novel food applications are too slow; he must deal with rising threats like avian influenza; and he must ensure that EFSA maintains its reputation for excellence.

Oakmoss: The Perfumer’s Gift

Metarom et Nigay dans les arômes de caramel, ou d’Eurovanille dans les arômes de vanille. La région de Grasse est intimement liée à

New research shows that the brain separates “what an odor is” from “how it feels,” with each processed at distinct times.

Researchers endeavor to collect odor information to prepare for the exploration of odor prediction. Such researches will require machine learning algo…

The dual ability may inspire next-generation environmental sensors.