Food Sciences

Food insecurity at college is more prevalent than in the general population, says BYU researcher Rickelle Richards.

BYU researchers are working to solve food insecurity at home and abroad.

BYU’s closed-loop composting system diverts food waste from landfills to campus flowerbeds as mulch and dirt.

The formula shortage was caused, in part, by the bacteria cronobacter.

Who would have thought a compound in chocolate could help treat diabetes?

Curiosity, drive, and a passion for dairy—this BYU alum is one of the country’s top ice-cream experts.

See how BYU Creamery has changed after 67 years of business.

Rowe’s study is the first to pinpoint genetic markers that correspond to differences in metabolic rate.

These food science undergrads know how to make you salivate.

Food science professor developed a solar-powered dryer to help Pacific Islanders with food storage.

After a year of halted production, BYU’s ice cream factory is back in business.

Not all ladybugs were created equal, according to BYU research on the tiny predators.

BYU Dairy manager Karl B. Ritchie was faced with an 18,000-ton dung dilemma.

With six products to test and only 35 minutes allotted for each product, concentration levels are high.

This professor helps women succeed in science at BYU.

The Technology Transfer Office helps Ogden and other BYU inventors by marketing and licensing their ideas.