Keeping guests safe involves far more than just careful cooking − hand-washing, keeping work surfaces clean, safe handling and proper storage are also key ingredients.
Academic rigour, journalistic flair
Articles on Food preparation
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Our study found that people who prepared their own food or watched their food being made ate more on average.
A food safety expert offers six tips on safe food handling that many cookbooks and cooking shows fail to deliver.
The science behind why what your barista achieves at the cafe tastes better than what you can come up with at home.
Washing chickens in chlorine isn’t actually deemed dangerous – it’s what comes with it that’s the problem.
Is it best to chop your salad vegies? What’s good in theory doesn’t always make much difference in practice, as the science tells us.
It’s been five decades of microwave popcorn and piping hot leftovers in home kitchens. A serendipitous discovery helped engineers harness radar to create this now ubiquitous timesaving appliance.
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Top contributors
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Professor of Health Psychology, University of Surrey
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Lead for Evidence-Based Medicine and Nutrition, Aston Medical School, Aston University
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Professor in Food Science and Human Nutrition, University of Canberra
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Lecturer in Food Safety, Food Quality and Environmental Management, Cardiff Metropolitan University
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Timothy J. Jorgensen is a Friend of The Conversation.
Director of the Health Physics and Radiation Protection Graduate Program and Professor of Radiation Medicine, Georgetown University
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Assistant Professor in Nutrition & Dietetics, University of Canberra
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Assistant Professor of Computational Materials Chemistry, University of Oregon
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Professor of Food Safety, University of Guelph
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Food Systems and Safety Program Team Director and Assistant Extension Specialist, Clemson University
