The ice cream looked like the real thing. It wasn’t watery or thin, like some vegan frozen treats. And for the most part, it tasted like the real thing, too. Last August, as Isha Datar and her ...

Just in time to service the growing consumer demand for more plant protein in our diets, Red River College’s multi-million Prairie Research Kitchen will be the place to go for Western Canadian ...

As a graduate student in Food Science, you'll work closely with our researchers on exciting and collaborative projects in areas such as food and water safety, brewing science, biotechnology and the ...

You may not aspire to the culinary theatrics performed by the wizards of modernist cuisine — transparent ravioli? edible balloons? — but your cooking probably still could benefit from a few lessons ...

Canada's food inspection agency is walking back plans to close one of two Canadian laboratories this spring that test for ...

It’s getting close to lunchtime, and Sal Cambria is getting excited. “Look at this cheese,” he says, pointing to a photograph on his phone of an assortment of different cheeses he made. Along with the ...

What's cultivated, meat-like, and could help lower greenhouse gas emissions? Lab-grown meat — and it could be the future of protein. Sometimes known as cultured meat, lab-grown meat is unlike ...