Models explain changes in cooking meat

Meat is no ordinary solid. Made up of complex networks of moisture-saturated proteins, it displays some intriguing physical properties when it is cooked. Several studies in the past have attempted to recreate this behaviour ...

The unintended consequences of stockpiling: food waste

There's now £1 billion more food in people's houses than three weeks ago. This consumer stockpiling has led to unavailability of products for others, and there's a real danger that if this food isn't eaten, we will see ...

Getting mac and cheese to Mars

Washington State University scientists have developed a way to triple the shelf life of ready-to-eat macaroni and cheese, a development that could have benefits for everything from space travel to military use.

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