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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.

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

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With new and improving technology, catching the annual romaine lettuce outbreak could get a lot easier

Bhavya Singh, McMaster University

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

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

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Changing the way we think about protein may have a big impact on the environment

Shira Gordon, Entomology

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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A tissue engineer writes the cultured meat explainer you've been looking for

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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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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Can nutritious eating improve mental health?

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One participant in a study on Mediterranean diet went so far as to say she was 'born again'

Natalie Parletta, University of South Australia

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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