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

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This will help uncover how flies react to bitter-tasting compounds

Josseline Ramos-Figueroa, University of Saskatchewan

Misinformation is keeping invasive, destructive lionfish around

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Sarah Heidmann, University of the Virgin Islands

Comment 1 peer comment

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

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They do, they just taste like your great-grandfather's banana (or a pear, depending on who you ask)

Johanna Mayer

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

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Alice Theibault, Rochester Institute of Technology

Comment 2 peer comments

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

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Despite what many say, organic farming will not save us from the worst impacts of climate change

Devang Mehta, University of Alberta

Comment 2 peer comments

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

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Anna Robuck, University of Rhode Island

Comment 3 peer comments

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

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Cellular agriculture techniques are young but rapidly advancing

Sara Oliveira, International Iberian Nanotechnology Laboratory