For those of you who would rather hear fingernails scrape a blackboard than listen to somebody chewing, this could be the stuff of nightmares.
More and more evidence is indicating that diet can affect gene function and that maternal diet can directly affect an offspring's susceptibility to obesity, diabetes and other metabolic disorders.
Food processing began with our earliest ancestors, who used tools to cut down on the rigorous chewing required to consume food in the hundreds of millennia before fire — and thence cooking — was discovered.
Research into the identity and functionality of salt-responding taste cells on the tongue could assist in the development of salt replacers or enhancers to reduce the sodium content of food.
Cells with higher fat content outlive lean cells, according to a new study.
A leading health researcher has taken aim at the food industry, accusing it of using the "subversive tactics pioneered by the tobacco and alcohol industries" to prevent mandated control of salt in foodstuffs.
Extreme weather events that affect the food system are increasingly likely to occur, resulting in 'food shocks' that wreak havoc on food markets, commodity exports and families around the world.
Researchers from China have found that seed germination could reduce the allergen level in peanuts.
Every year one person in 10 will become ill after eating contaminated food and, across the globe, 420,000 will die as a result.
Consumers could soon be carrying miniature sensors in their smartphones that can analyse the freshness of fruit and vegetables in the supermarket.
A new antiparasitic technology has the potential to significantly reduce crop losses in the developing world, boosting the incomes of subsistence farmers.
For the first time, US paediatricians have been advised to screen all children for food insecurity, as data shows that more than 15 million US children are living in households struggling with hunger.
Sorghum is set to remain Queensland's top crop as climate forecasts suggest temperatures will rise and rainfall decrease across the state.
Using a 3D-printed model of the human airway to study the process of taste, researchers have found that eating more slowly will actually make food taste better.
ANU researchers will share in US$20 million in funding to be provided by the G20 to strengthen global food security by making more energy-efficient wheat.