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.
The concept teaches entrepreneurial Trojans a few tasty lessons on licensing, food handling and preparation.
Before trying one of those trendy diets your friends raved about on Instagram, learn the science behind them first.
Popular eatery at Mercado La Paloma, opened by mother and daughter, offers healthy food and special events.
Hollenbeck Middle School students dig in for a program that allows them to harvest produce with their own hands.
USC doctoral student aims to genetically engineer alternatives to meat that taste like the real thing.
The eatery combines food, philosophy and entrepreneurship for actor Danny Trejo, who teams up on it with two Trojans.
Trips to trendy juice bars help Mork Family Scholar realize how fruit and veggies end up in the trash.
John Rockwell and Kristofer ‘Kip’ Barnes aim to bring L.A. Ale Works to life.
As water supplies decline in major agricultural states, scientists explore how to generate plants that are more drought-resistant.
USC Dornsife’s Sarah Portnoy teaches the Spanish language by tracing the culinary history of L.A.’s Grand Central Market.
Entrepreneurial alum bakes a successful recipe for a community oriented business set to open this fall.
Robert Suzuki calls his philosophy degree ‘the perfect tool’ in his career as co-owner of the successful restaurant chain Eureka!
Ten of USC’s culinary experts compete — but only one can leave the kitchen with the crown.
USC Marshall research explains how being less involved with serving our own meals can lead to large portions.
An outreach program couples aquaculture with hydroponics to teach youngsters about science and other key subjects.
Lincoln Heights residents now have weekly access to veggies and vendors, thanks to the Good Neighbors Campaign.
A needs assessment will look at which specific areas are preventing families from feeding themselves.
A business reporter puts down her notebook and picks up her fork alongside USC Marshall students preparing for interview season.
In his new book, Professor Josh Kun looks into Los Angeles history, satisfying his appetite for tasty tidbits on food and much more.
David Teal went up against fellow chefs from nine other universities. Next up: nationals.
With the holidays around the corner, author and alumna Cathy Thomas gets an invite to foodie heaven: New York’s James Beard House.
Southern California’s beloved and quirky market chain will set up shop in USC’s new development project.