Exposing Skin’s role in Fat Burning.

Microscopic locomotion is more than meets the eye.

Fish are good for you—except when they’re bad. How a legacy of environmental contamination continues to haunt one of our healthiest foods, and what we can do to fix it.

Scientist tracks how bacteria hitch ride on plants to get to humans.

The earliest signs of illness and disease show up in your body’s metabolites. Now scientists are figuring out how to track these molecules—and they’re changing medicine in the process.

When scientists feared thousands of kids with cystic fibrosis were going malnourished, HuiChuan Lai went to the data for answers.

Inside the push for raw milk.

Meet the 12 CALS alumni who are making a difference in nutrition.

Behind the browning of toast, chocolate, steak and even your favorite coffee beans.

PhD’96 Food Science

Want to preserve the world’s food supply? Start by limiting your own. It just might save your life.

We’ll never be 100 percent at spotting threats to our food. But what if the pathogens gave themselves up?