USC Viterbi researcher Adam Simpson studies compounds created when industrial disinfectants alter food, and whether those changes could affect human health.
There are more than 30 different tofu textures and tastes. Stiffman, a 2019 USC grad, is working to get that variety onto more Americans’ plates.
The Serving Spoon, led by Executive MBA student Justin Johnson, earns national recognition for its multigenerational legacy and community impact.
Researchers identify “meal memory” neurons in laboratory rats that could explain why forgetting lunch leads to overeating.
STORY AND VIDEOS: Executive Chef Luis Santos’ deconstructed Honduran tamale was chosen from five finalists. Read the backstory — and learn how to make this delicious dish.
The outbreak’s impact will likely be felt in grocery prices, including the cost of your Thanksgiving bird, and across supply chains. And get your flu shot, too, just to be safe.
USC Viterbi’s Adam Simpson advances a radical new approach to studying environmental contaminants.
A USC researcher spoke about the risks of these chemicals — used in common products like fast-food wrappers — at a news conference Tuesday.
Research spearheaded by USC Dornsife’s Public Exchange suggests that rates of food insecurity may be underreported by as much as one-third and that surveying more frequently to ask people about their recent experiences could produce better results.
New USC Viterbi research harnesses online menu data to draw a detailed nutrition map of the region.
