Eating flavonol-rich foods like apples may help reduce the risk of pancreatic cancer, says a team of international researchers. Quercetin, which is found naturally in apples and onions, has been identified as one of the most beneficial flavonols in preventing and reducing the risk of pancreatic cancer.

Researchers in California are reporting development of a fast, inexpensive test suitable for home use that could help millions of people avoid those ‘out of the blue’ headaches that may follow consumption of certain red wines, cheese, chocolate, and other aged or fermented foods.

Microwaves used for zapping instant meals can also be used to determine the fat and salt content of supermarket food, according to research carried out at two Manchester universities.

University of Minnesota researchers have discovered that a common amino acid, available as a health food supplement, may help curb pathological gamblers’ addiction.

World-first equipment, made exclusively for UQ scientists, will determine how to produce food which is better for us, but still tastes good.

Cooked ham could soon be given a 39 day shelf life, according to scientists speaking today at the Society or General Microbiology's 161st Meeting at the University of Edinburgh, UK, which runs from 3-6 September 2007.

Monitoring of pig carcasses and pig meat in slaughterhouses, butchers’ premises and retail outlets will be undertaken in Ireland over the next two years in an attempt to determine how a human disease causing bacteria, Yersinia enterocolitica, enters the food chain, scientists announced today at the Society for General Microbiology’s 161st Meeting at the University of Edinburgh, UK, which runs from 3-6 September 2007.

The rise in year-round consumption of fresh leafy greens such as lettuce and baby spinach is increasing the difficulty of keeping produce free from contamination by food poisoning bacteria, according to US scientists speaking today (Monday 3 September 2007) at the Society for General Microbiology’s 161st Meeting at the University of Edinburgh, UK, which runs from 3-6 September 2007.

An important new study from the Journal of Consumer Research explains the “American obesity paradox”: the parallel rise in obesity rates and the popularity of healthier food.

Food scientists and material scientists agree that the primary purpose of food packaging is to protect the food. Once that is accomplished, the package has to protect sensory quality.

Packaging that lets you see a food product may make you feel better as a consumer, but it is not good for the food. New ideas for plastics may help remedy that problem. Research by Virginia Tech food scientists has provided significant evidence that visible wavelengths of light cause taste and odor changes of food.

Foods that contain acrylamide are unlikely to cause breast cancer in women, according to preliminary results of a new study involving 100,000 U.S. women. The finding, the largest epidemiological study to date exploring the possible link between acrylamide and cancer in humans, was described today at the 234th national meeting of the American Chemical Society.