culture
Artificial Flavor Ingredients: What They Are and How They Work
A practical look at artificial flavor ingredients, how they are made, common types, safety oversight, and why food makers choose them over natural alternatives.
Every article on Detroit Bureau about Food Chemistry — 3 stories covering it, newest first.
culture
What a Department of Food Science Covers and Why It Matters
A department of food science brings together chemistry, microbiology, and engineering to study how food is produced, preserved, and evaluated for safety and quality.
sports
Why Milk Is White
Milk appears white because of how light interacts with its suspended fat and protein particles, not because of a pigment. This explains the optical science behind milk's color.
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