Tricking our tongues: Creating guilt-free cheese
University of Melbourne researchers are using high pressure and sonic waves to create low fat cheese that tastes just like the real thing.
The University of Melbourne's sensory lab monitors conscious and unconscious responses to food, to measure what we really think about what we're eating.
Dinner in No-Man’s Land
Food is another weapon of war, but the University of Melbourne looks at how sharing food is a powerful way of expressing our common humanity amid conflict
Engineering the perfect Easter egg
The key to the perfect chocolate Easter egg is melting cocoa butter at the right temperature during manufacturing, according to the University of Melbourne.
False labelling hides the truth about superfoods
False and misleading claims about foods' health-boosting benefits are bad news for consumers - but Australia's regulatory system is ill-equipped to act.
The tiny drop fighting the big problem of antibiotic resistance
As antibiotic-resistant superbugs pose an increasing threat to human health, a new chicken vaccine could help stop them in their tracks.
MasterChef meets Melbourne, underground
MasterChef, filmed in part at the University of Melbourne, is another chapter in the history of feasting, which is about culture as much as it is about food.
Six reasons behind our love of chocolate
By name and by nature, chocolate is worshipped the world over. But what is it, how is it made, and why do we love it so much? Here’s chemistry to explain.
More than just strong bones
What effect does a diet rich in dairy products have on health? And should you save the cheese board for special occasions?