Snakes: The new, high-protein superfood

Farmed pythons may offer a sustainable and efficient new form of livestock to boost food security, according to new research from Macquarie University.

Sourdough starters: How flour choice shapes microbial communities

Sourdough starter, a fermented mix of flour and water, is a staple for bakers. It's also a rich experimental testing ground for microbiologists. The bread's chewy texture and tangy taste arise from the mix of microbes that ...

Rwandan scientists develop local yeast for banana wine-makers

For years, Augusti Ntivuguruzwa struggled to perfect his banana wine in Rwanda. As for many traditional wine-makers in the country, each batch brought uncertainty about whether regulators would approve his product.

Protein root discovery seals future of climate-proof plants

Researchers have discovered a protein that seals plant roots to regulate the uptake of nutrients and water from the soil, the discovery could help develop climate proof crops that require less water and chemical fertilizers.

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