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