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Food for Thought

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.

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

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Their one-pot recipe makes a reportedly healthier alternative sweetener

Josseline Ramos-Figueroa, University of Saskatchewan

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

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Probiotics are an attractive alternative to longstanding farming practice, and could help us build a better food system

Alice Theibault, Rochester Institute of Technology

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

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Anna Robuck, University of Rhode Island

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From muscle to meal, this is the journey meat takes

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There's complex chemistry happening every time you throw burgers on the grill

Daniel Bojar, ETH Zurich

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

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Sara Oliveira, International Iberian Nanotechnology Laboratory

Here's how we're growing meat in labs instead of in animals

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Sara Oliveira, International Iberian Nanotechnology Laboratory

Is it safe to eat GMO foods?

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Devang Mehta, University of Alberta

GMOs can help us adapt to climate change

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Like levees and seawalls, GMOs could help us to manage climate change's impact

Gabriela Serrato Marks, Massachusetts Institute of Technology

How farmers on the Great Plains are changing the local climate

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Ellen Stuart-Haëntjens, Virginia Commonwealth University

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What ancient corn farmers can teach us about engineering crops for climate change

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Gabriela Serrato Marks, Massachusetts Institute of Technology

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The next revolution in food is being held up by regulation

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The FDA's slow processes are keeping safe, environmentally friendly products off the shelves

Kate Krueger, New Harvest