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President of the university of pennsylvania talked to book tv about her latest book the spirit of compromise. She also talked about her role as the president of the university. This interview recorded at the university of pennsylvania and philadelphia is part of booktvs college series, and its about 20 minutes. You are watching book tv on cspan2, and one of the things we like to do one book tv is visit college campuses. We can talk to professors who are also authors showcasing books that you may not know about otherwise. We are pleased to be at the university of pennsylvania in philadelphia th...

The UK’s dependence on the EU for fresh food could mean pain for consumers and small businesses as new post-Brexit border checks are rolled out from April 30.

Ingredient manufacturers focus on improving taste, texture and nutrition.

High levels of salt in food is becoming an increasing concern for healthcare professionals and consumers as the dangers of a high-salt diet becomes more widely understood. So how is the food industry tackling this issue?

The use of AI in ingredient and product development was a prominent theme at the Future Food Tech conference.