Every wonder why we don't often get sick from the food we eat? Well, it's all thanks to Andrea Cerrato, a PhD in Food Science candidate.

Every year, we recognize extraordinary young researchers on our Innovators Under 35 list. Recent honorees told us how they’re ...

Along with academic fit, cost, and career outcomes, students now need to consider the impact of the federal assault on ...

Among 37 researchers and entrepreneurs who responded to a survey, only one described the Trump administration’s changes as ...

Food and ag companies have enormous advantages including cash flows, brands, and distribution networks, but complacency is ...

More patients are choosing at-home health treatment as a better, more comfortable alternative to traditional medical settings ...

An Air Force veteran turned entrepreneur built a vertical farming company from scratch, risking it all to merge technology with sustainable food.

After a trip to the vet, Georgia-based Laurel Lingenfelter told Newsweek she learned that the tiny, underfed rescue named ...

Produce represents the largest food category that is wasted according to the 2025 ReFED U.S. Food Waste Report, published by ...

From PhD chemist to founder, Jasmin Hume left the lab to build Shiru, using AI to create sustainable food ingredients and global change.

That is particularly important in enterprise AI where organisations seek to meld the power of AI and ML to corporate systems.

As thousands of college students descend on Chicago dorms to start their college careers, a hefty price tag awaits them.