You may have heard the oddly specific advice that pregnant people shouldn't eat soft cheeses, but there's a very good reason for that, and it applies to more than just dairy products.

Sell By, Best By, and Use By... do these dates actually tell you anything? Food science can be tricky, but we're here to clear some of it up. The Financial Diet: / thefinancialdiet Hosted by: Michael Aranda

Your kitchen really is your own personal science lab, so here are some science-based cooking tricks to make tastier, healthier, and awesomer meals.

In this episode, we looked at food engineering. We explored how food’s capacity to spoil makes it a unique challenge from an engineering viewpoint. We saw how many branches of engineering come into play to process ingredients, ensure...

Today we are talking about 3 scientists who, through their collective inventions and discoveries, have saved millions of lives.

Death is what fungi are all about. By feasting on the deceased remains of almost all organisms on the planet, converting the organic matter back into soil from which new life will spring, they perform perhaps the most vital function in...

Learn about sustainable milk pasteurization practices directly from a dairyman. Discover how different pasteurization temperatures affect milk's safety, nutritional content, and shelf life.

Pasteurization or pasteurisation is a food preservation technique used to eliminate pathogens and extend shelf life. But how does pasteurization work? What foods are pasteurized? And why should we care about it? In this video, we will...

Food Detective Berry Blue talks about the variety of foods included in the milk group of the Fabulous Five Food Groups. She describes the processes involved from milking a cow until the finished milk appears on our grocery store shelves....

A few additional ingredients and some chemistry is needed to ferment soy whey into Sachi alcohol. Let's explore how it works and see how people react to the final product.<br/>
Lab Food part 7/9

Garry Hansen, of Lady-Lane Farm describes the different pasteurization techniques that are used in the dairy business, and how his methods, a throw-back to an earlier era, are different.