SYRAUCSE, N.Y. – Feb. 3, 2026 — The only thing blue in Dr. Jennifer Goff’s microbial biochemistry class this week was the cheese, as students enjoyed a small charcuterie while learning about ...

Fermented foods represent a remarkable intersection of traditional culinary practise and modern scientific inquiry, where complex microbial communities transform raw ingredients into nutritionally ...

It is widely believed that when foods undergo processing, their health benefits are reduced. But that is not true for cocoa, according to a Penn State-led team of researchers, who conducted a new ...

In low-oxygen conditions, some organisms such as the single-cell alga Chlamydomonas are able to generate cellular energy from the breakdown of sugars without taking up oxygen. They do this using a ...