Science profoundly influences our understanding of what we eat, where our food comes from, and whether it's healthy or safe for us. We're making the science of food more accessible because everybody has a stake in a safe, healthy, and sustainable food system.

The Biden administration must restore funding to the Cooperative Extension Services

Extension agents play a key role in assisting farmers and, now, bringing COVID-19 vaccines to rural communities

Madison Sankovitz, University of California Riverside

November 9, 2021

Infants are being exposed to PFAS chemicals in breast milk

Iflah Shahid, University of Waterloo

October 14, 2021

The bubbles in your pint of beer are a scientific marvel

Josseline Ramos-Figueroa, University of Saskatchewan

June 25, 2021

Scientists turn to a chemical trick to fool flies into eating bitter chow

Josseline Ramos-Figueroa, University of Saskatchewan

June 1, 2021

Researchers are mapping how information about what we eat travels from our guts to our brains

Julia A Licholai, Brown University

May 12, 2021

Scientists harness a rare true blue color from nature — in red cabbage

Josseline Ramos-Figueroa, University of Saskatchewan

May 3, 2021

This lab-grown meat grows on spinach skeletons

May 1, 2021

Bacillus bacteria can keep fruits and vegetables free of Listeria

Madeline Barron, University of Michigan

January 23, 2021

Sugar may trigger inflammatory bowel disease by breaking down gut mucus

Madeline Barron, University of Michigan

3 peer comments

January 12, 2021

Could wild fisheries keep us alive after a global nuclear war?

Managing our fisheries now could save us in the future

Ashley Marranzino, University of Rhode Island

December 22, 2020

Misinformation is keeping invasive, destructive lionfish around

Sarah Heidmann, University of the Virgin Islands

1 peer comment

November 15, 2020

Scientists find a shortcut to make a rare — and possibly healthier — sugar

Josseline Ramos-Figueroa, University of Saskatchewan

2 peer comments

September 6, 2020

Why don't banana-flavored candies taste like bananas?

June 30, 2020

Coffee's robust back-up bean isn't as resistant to climate change as once thought

Rebecca Dzombak, University of Michigan

2 peer comments

May 26, 2020

Don't feed the bears. It shortens their telomeres

Kelly Franklin, Temple University

May 5, 2020

How coronavirus threatens the seasonal farmworkers at the heart of the American food supply

Michael Haedicke, Drake University

April 14, 2020

To fight agricultural pests, scientists try spray-on plant vaccines

Fabiola De Marchi, University of Padua

3 peer comments

February 23, 2020

Pocket-sized DNA sequencers could soon stop food-borne pathogen outbreaks as soon as they start

Bhavya Singh, McMaster University

4 peer comments

November 26, 2019

Salk scientists show that when you eat may be as important as what you eat

New work shows that the timing of diet has a dramatic effect on health and disease.

The Salk Institute

November 12, 2019

How algae could help save us from the impending freshwater crisis

September 29, 2019

Probiotics, not antibiotics, might be the future of livestock farming

Alice Theibault, Rochester Institute of Technology

2 peer comments

September 18, 2019

We need genetic engineering to stave off climate change-induced global hunger

Devang Mehta, University of Alberta

2 peer comments

August 13, 2019

Acres of saltwater pools in the desert are growing an algae food revolution

Bahar Gholipour

August 9, 2019

You're eating, drinking, and breathing microplastics. Now what?

Anna Robuck, University of Rhode Island

3 peer comments

June 14, 2019

Organic food is booming, but it's grinding field laborers into the dirt

Nicholas Karavolias, UC Berkeley

6 peer comments

May 9, 2019

Reducing agricultural carbon emissions will be good for the planet and our stomachs

Lauren Sara McKee, KTH Royal Institute of Technology

3 peer comments

April 22, 2019

Here's why insect protein could be the next whey powder

Shira Gordon, Entomology

March 4, 2019

Fewer crops are feeding more people worldwide – and that’s not good

Reduced agrobiodiversity threatens the stability of our whole food system

Karl Zimmerer, Pennsylvania State University

November 21, 2018

That steak is a stretchy biological machine

Daniel Bojar, ETH Zurich

October 29, 2018

From muscle to meal, this is the journey meat takes

Daniel Bojar, ETH Zurich

October 22, 2018

Here's everything you need to know to grow your own hamburgers

Sara Oliveira, International Iberian Nanotechnology Laboratory

October 15, 2018

Lab-grown meat could bring about the next agricultural revolution

Devang Mehta, University of Alberta

October 8, 2018