Patches that change color as raw meat freshness deteriorates in sealed refrigerated products could soon become a reality on supermarket shelves, making it easier for shoppers to know if it's still good to eat and reducing ...
Researchers from Wageningen University & Research (WUR) and Leiden University have engineered a biological barrier that protects plants from diseases and pests. It concerns a sticky substance that is sprayed on leaves, to ...
Fifty countries are meeting in France on Tuesday to discuss the lack of access to clean cooking methods worldwide which causes millions of deaths every year and fuels global warming.
The three staple crops dominating modern diets—corn, rice and wheat—are familiar to Americans. However, fourth place is held by a dark horse: cassava.
You've had a long day and you're tired. Faced with making dinner, you look in the fridge and decide to cook something that requires little effort. This is a common scenario, and one that many people act out without really ...
Some truffles are particularly expensive and therefore often the target of food fraud. For example, high-priced Piedmont truffles (Tuber magnatum) are often difficult to distinguish from the cheaper spring truffles (T. borchii) ...
Scientists have found oysters could be very useful in gobbling up nutrient pollution from tropical waterways, including the Great Barrier Reef.
Sure, cooking our food can make it safer to eat and more digestible. But let's be honest. We mainly cook to create something we enjoy—something delicious.
Alaskan waters are a critical fishery for salmon. Complex marine food webs underlie and sustain this fishery, and scientists want to know how climate change is reshaping them. But finding samples from the past isn't easy.
Ceramic pots endure the corrosive effects of thousands of years, and organic remains preserved inside the pores can shed light on the culture, values, diets, and daily life of societies. This research is achieved with the ...
