Food Sciences

Climate change and disease have ravaged cacao crops for years, impacting chocolate production. Although our cacao alternatives are getting better, is it enough to fill the gap?

After indulging over summer, many people look to fad diets for a quick reset, but this kind of yo-yo dieting may be doing more harm than you think

Enjoying food is one of life’s great pleasures – and it’s about way more than just taste, it uses all your senses (yes, even your hearing)

Mushroom poisoning is a growing problem as people go foraging – the only really safe way to avoid it is to buy your mushrooms

Although chocolate is a treat for all five senses – sight, hearing, smell, touch and taste– new research shows packaging is often just as important as what’s inside

Researchers have identified an Australian strain of fungus that causes citrus rot, calling for effective controls to protect the citrus industry

Food labels are improving the nutrition of packaged products in Australia and New Zealand, but they must be compulsory to make a bigger difference

A new pilot study demonstrates the potential to use a cheese by-product to concentrate skim milk, reducing the energy required in dairy powder production

What have sound waves got to do with dairy fat content? It turns out it’s all in the mixing

Our responses to food are more unconscious than you might think, but new technology can really tell what you like and dislike