The Science of Sense Podcast is back for a 3rd series, and this time it's all about FOOD. The new six-part series from RTÉjr is presented by Hazel Bermingham and Professor Theodore Bumbledumm. For ...

A series of studies on the health impact of eating red and processed meats had a seismic impact on dietary advice across the world over the past seven years. Other studies published since have exposed ...

Food Intelligence: The Science of How Food Both Nourishes and Harms Us, a new book by acclaimed nutrition scientist Kevin Hall and award-winning health journalist Julia Belluz, examines enduring myths ...

Deciding what to eat, where to get it, and how those choices align with health goals or cultural habits are ordinary parts of daily life. But when thoughts about food become constant, intrusive, or ...

The way we think about nutrition is undergoing a quiet but profound revolution. It’s no longer only about counting calories or following simplistic few dietary rules. Today, the conversation is far ...

Huub Lelieveld, a food scientist from the Netherlands, has been awarded the 2026 World Food Prize for his contributions to ...

It may be appropriate at this stage to compare reversible (physical) changes with irreversible (chemical) changes. Review the following animation and fact sheet. Chemistry in the kitchen; celebrity ...

that their favourite snack is “like crack” or call themselves “chocoholics” in jest. But can someone really be addicted to food in the same way they could be hooked on substances such as alcohol or ...