A team of food scientists from the National University of Singapore consisting of Associate Professor Liu Shao Quan (centre), Dr Lu Yuyun (right) and Ms Geng Chenhan (left) pioneered a co-fermentation ...

In a recent Special Issue published in Foods, researchers collated scientific evidence on advancements in research for nutrient-rich foods, such as fruits, vegetables, nuts olive oil, to name a few.

Pressure cooking often preserves more nutrients than boiling by reducing cooking time, water exposure, and oxidation, but outcomes depend on food type, nutrient stability, and whether cooking liquids ...

Food Sciences encompasses an interdisciplinary approach that integrates chemistry, biology, engineering and nutrition in the design, development and optimisation of food products and systems.