Fungi's secrets for surviving a hypersaline environment

Many organisms have evolved to survive in some of the Earth's harshest conditions, tolerating freezing temperatures, crushing pressures and other extremes. In studying these organisms, scientists deepen our understanding ...

Plastic pervasive in food supply, says new study

Micro and nanoplastics are pervasive in our food supply and may be affecting food safety and security on a global scale, a new study led by CSIRO, Australia's national science agency, has found.

Upcycled plastic membrane helps clean up waste

Plastic waste can be used as a raw material for making high performance porous membranes. These could then be used in the chemical industry for the energy-efficient separation of complex chemical mixtures or to clean up waste ...

Dishing up 3-D printed food, one tasty printout at a time

Researchers from Nanyang Technological University, Singapore (NTU Singapore), Singapore University of Technology and Design (SUTD) and Khoo Teck Puat Hospital (KTPH) have developed a new way to create "food inks" from fresh ...

MIT startup wraps food in silk for better shelf life

Benedetto Marelli, assistant professor of civil and environmental engineering at MIT, was a postdoc at Tufts University's Omenetto Lab when he stumbled upon a novel use for silk. Preparing for a lab-wide cooking competition ...

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