Research in Food Science and Human Nutrition ranges from technology to taste – One project looked at ways to protect our food sources and production; another discovered food combinations that provide remarkable health benefits; still another sought to understand why certain foods taste better than others.
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University of Illinois researchers Soo-Yeun Lee and Shelly Schmidt are trying to solve a mystery: Why doesn't diet soda taste more like regular soda? Can a well-trained panel of "taste testers" pinpoint the exact problem? And can food scientists do anything to fix it?
A new University of Illinois study shows that tomatoes and broccoli--two vegetables known for their cancer-fighting qualities--are better at shrinking prostate tumors when both are part of the daily diet than when they're eaten alone.
No one weapon in the food-safety arsenal will take out E. coli 0157:H7, a nasty little pathogen that's becoming far too familiar to Americans, say University of Illinois scientists Scott Martin and Hao Feng.