How do animals sense sour tastes? New study solves this flavor mystery
New USC-led research has found that a protein called OTOP1 serves as a sour-taste receptor.
From understanding GMOs to calculating calories, this course teaches the science of food
Why are students in an introductory USC Dornsife science course setting cheese puffs on fire? To learn about the fundamentals of biology, of course.
Food as medicine? Scientists are getting closer through nutrigenomics
Nutrigenomics — the nexus of nutrition, genetics and genomics — is still in its infancy, but USC researcher Cary Kreutzer sees vast potential in its ability to help people take control of their health.
Food truck project lets students make bottom-line decisions
The concept teaches entrepreneurial Trojans a few tasty lessons on licensing, food handling and preparation.
What’s the best diet plan? USC experts evaluate 4 popular trends
Before trying one of those trendy diets your friends raved about on Instagram, learn the science behind them first.
Ethiopian restaurant Azla brings the campus and community together
Popular eatery at Mercado La Paloma, opened by mother and daughter, offers healthy food and special events.
Keck Medicine of USC helps neighborhood kids learn value of good eating with Teaching Garden
Hollenbeck Middle School students dig in for a program that allows them to harvest produce with their own hands.
The science behind fake meat — from a onetime butcher-turned-grad student
USC doctoral student aims to genetically engineer alternatives to meat that taste like the real thing.
Trejo’s Tacos sees opportunity to serve the community with new shop at USC Village
The eatery combines food, philosophy and entrepreneurship for actor Danny Trejo, who teams up on it with two Trojans.
Recent grad turns food waste into big opportunity for sustainable business
Trips to trendy juice bars help Mork Family Scholar realize how fruit and veggies end up in the trash.
The Trojans Taking on L.A.’s Craft Beer Scene
John Rockwell and Kristofer ‘Kip’ Barnes aim to bring L.A. Ale Works to life.
Wax on: How wheat plants shield themselves during drought
As water supplies decline in major agricultural states, scientists explore how to generate plants that are more drought-resistant.
From quesadillas to pupusas: Students eat up Latino culture
USC Dornsife’s Sarah Portnoy teaches the Spanish language by tracing the culinary history of L.A.’s Grand Central Market.
What’s cooking at USC Village? For starters, the big and bold flavor of Rance’s Pizza
Entrepreneurial alum bakes a successful recipe for a community oriented business set to open this fall.
Eureka! Trojan turns from deep thoughts to gourmet dining
Robert Suzuki calls his philosophy degree ‘the perfect tool’ in his career as co-owner of the successful restaurant chain Eureka!
Food service pros face off: Who will be named the top chef of USC?
Ten of USC’s culinary experts compete — but only one can leave the kitchen with the crown.
Our easy excuse to eat badly: Someone else is serving the food
USC Marshall research explains how being less involved with serving our own meals can lead to large portions.
USC Wrigley Institute introduces food cultivation to local students
An outreach program couples aquaculture with hydroponics to teach youngsters about science and other key subjects.
Trojan Restaurateur Serves up Success
Farmers market creates healthy new connections in local community
Lincoln Heights residents now have weekly access to veggies and vendors, thanks to the Good Neighbors Campaign.
USC center teams with Coachella Valley food bank on community poverty project
A needs assessment will look at which specific areas are preventing families from feeding themselves.
Welcome to Dining Etiquette 101
A business reporter puts down her notebook and picks up her fork alongside USC Marshall students preparing for interview season.
What menus can tell us about our city
In his new book, Professor Josh Kun looks into Los Angeles history, satisfying his appetite for tasty tidbits on food and much more.
USC chef earns top honor at regional cooking competition
David Teal went up against fellow chefs from nine other universities. Next up: nationals.