For Carmen Pacheco, food isn’t just something you eat. It’s a complex, interconnected set of culture, stories and engineering that she is using to build one of CU Boulder’s most innovative academic ...

image: Food engineers in Brazil and France developed gels based on modified starch for use as "ink" to make foods and novel materials by additive manufacturing view more It is already possible to ...

As criticism around ultra-processed food builds, a panel of nutritionists and food engineers argue the practice has huge potential in producing safer and environmentally sustainable nutrition to the ...