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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.

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

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RNA interference can be used to protect food crops and improve plants' health, no genetic engineering required

Fabiola De Marchi, University of Padua

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

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From soil microbes to factory farming, the Green New Deal could radically improve our food system

Lauren Sara McKee, KTH Royal Institute of Technology

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

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Sara Oliveira, International Iberian Nanotechnology Laboratory

Mouth-watering flavor is harder to engineer than we hoped

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Cultured meat is making rapid advances, but there's still a long way to go

Anastasia Gorelova, University of Pittsburgh

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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Gabriela Serrato Marks, Massachusetts Institute of Technology

How farmers on the Great Plains are changing the local climate

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New crop practices trap more carbon in the soil, increasing rainfall and adding profits

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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