The science of food – Page 10
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ResearchCooking chemistry has a taste for making glue
Adhesive made from soy with Maillard reaction could replace formaldehyde glue in furniture
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ResearchLightning-inspired method makes ammonia with no catalyst
Plasma-enabled electrolysis produces the vital gas in high purity – but also consumes much more energy than current methods
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PodcastEllagic acid
Louise Crane introduces the antioxidant that led to exaggerated claims that 'whisky helps fight cancer'
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NewsImperial College sets up 'chemical kitchen' to teach students lab skills
Molecular gastronomy module will offer transferable skills that students can take into the lab, university claims
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PodcastMyristicin
The spice that gives your Christmas eggnog its distinctive taste and aroma is also a toxic narcotic that played an important role in international history
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ResearchFipronil responsible for historic honeybee die-off
Researchers conclude the mass death of honeybees in 1990s France was caused by the pesticide fipronil, not a neonicotinoid
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PodcastTin chlorides
The compounds that put the 'tin' in tin cans and help you to reflect on your appearance
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FeatureA taste of wine chemistry
Nina Notman talks to the wine detectives uncovering the flavour molecules in our favourite tipples
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PodcastPropanethial-S-oxide: how chopping onions makes you cry
Kat Arney’s investigation of the pungent chemical in onions is enough to bring tears to your eyes
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WhitepaperTesting for mosquito repellent residue
High-quality reference materials advance analyses, save time, and reduce costs
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FeatureThe marvellous Maillard reaction
Andy Extance looks at the culinary reaction cascade that goes beyond Christmas and Thanksgiving dinner and has worrying links to health
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ResearchCatalytic fix for nitrogen fixation
Single-atom ruthenium catalyst doubles efficiency of electrochemical reduction of nitrogen to ammonia
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PodcastFuranocoumarin
Florence Schechter discovers how a seemingly healthy grapefruit-based breakfast could disrupt your daily drugs
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ResearchPlastic packaging waste upcycled into technical materials
Process takes on plastic recycling challenge by turning food packing into heat conducting and electromagnetic shielding material
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ResearchUsed cooking oil helps weed out fertiliser pollution
Inverse vulcanisation used to turn waste canola oil into controlled-release fertiliser
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PodcastPhenolphthalein
Kat Arney gets to the bottom of the story of phenolphthalein – a chemical with two very different uses. If you've measured pH in a classroom or had some trouble in the bathroom, you may have met this compound before.
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ArticleInstrumental innovators
Advanced mass spectrometry can help protect consumers from contaminants in food
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NewsPentagon’s pursuit of insect-delivered genetic modification of crops prompts warnings
French and German scientists worry that Darpa programme may violate the biological weapons convention and inadvertently start a new arms race
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NewsCrispr-edited crop research could be crippled by European court ruling
Warnings that European court’s decision will setback crop biotechnology for a decade