Add Yahoo as a preferred source to see more of our stories on Google. Wine has been made by humans for about 7,000 years, and experts agree that until quite recently it may not have tasted very good.

Food fermentation is the process of creating food or changing the properties of food using microbes. Many cultures started fermenting foods to preserve them. For example, fermenting vegetables allowed ...

With the global population projected to reach nearly 10 billion within 25 years, the pressure to feed billions more people is mounting — and Cornell scientists are turning to food scraps for answers.

Have you ever eaten a sour pickle at a deli? If you have, you likely recall the lip-puckering combination of salt, sweet, sour, and acid. Mouthwatering to some people and unpalatable to others, the ...

When asked about the inspiration behind Engineering Sciences 24: Flavor Molecules of Food Fermentation: Exploration and Inquiry, Pia M. Sörenson’s smile widens and her eyes light up. “This course is ...

Every piece of the winemaking puzzle involves a series of decisions. It’s said that great wine is made in the vineyard. In reality, it certainly starts there, but winemaking is a process that involves ...

In today’s market, consumers are actively seeking more sustainable and healthier products. Enter food biotechnology. Fermentation is a type of biotechnology that uses microorganisms to create a ...

Bread is often blamed for blood sugar spikes, particularly among people trying to control their weight or manage diabetes. But not all breads have the same influence on the body. Sourdough, a ...

The industrial production of vitamin C has long relied on fermentation processes, particularly via the conversion of d-sorbitol into 2-keto-L-gulonic acid (2-KLG), a direct precursor of ascorbic acid.