The science of food – Page 13
-
-
NewsLarge scale experiment probes chemistry inside our homes
Dozens of analytical instruments have spent a month observing the chemistry of the air inside a three bed house
-
NewsExplainer: the carbon dioxide crisis
Low stocks of carbon dioxide are causing problems for the food industry. So what’s really going on?
-
ArticleSustaining the supply of trustworthy food
The world’s population is expected to reach 9.8 billion by 2050. This will have a significant impact on the sustainable access of the Earth’s resources, including the availability of food
-
NewsUK appoints new government chemist
Julian Braybrook will become the 15th person to hold the post since it was created more than a century ago
-
-
PodcastPotassium bitartrate
Brian Clegg with the winemaking byproduct that may be lurking in your larder
-
ResearchNanofertilisers have huge potential but studies suffer from severe shortcomings
Nanosize agrochemicals promise to boost crop yields but experiments are often inconsistent and unrealistic, analysis reveals
-
PodcastSeeds of Science by Mark Lynas – Book club
Mark Lynas on his journey from anti-GM activist to advocate
-
ReviewSeeds of science: why we got it so wrong on GMOs
Katrina Kramer reviews the story of one man’s journey from activist to advocate
-
NewsBeetroot beats route to Alzheimer's
Betanin, the compound that gives beetroot it’s distinctive purple colour, may slow the process of protein misfolding that is linked to Alzheimer’s disease
-
NewsEurope to impose near-total ban on neonicotinoids
By the end of 2018 farmers in the EU will be unable to use bee-harming pesticides on outdoor crops
-
ResearchFertiliser research sees urea enter the co-crystal palace
New formulations get a handle on urea’s problematic properties
-
ResearchZeolite filters out carcinogens to make tastier smoked foods
Technology can remove up to 93% of polyaromatic hydrocarbons produced by the smoking process
-
ResearchNanoparticle fertilisers show promise
Overuse of traditional chemicals could be tackled using nanotech
-
NewsWhat you need to know about neonicotinoids
The latest on the concerns raised about the pesticides’ impact on bees
-
ResearchBeer engineered in pursuit of hoppiness
Crispr-augmented brewer’s yeast produces flavour molecules, enabling hoppy beer without adding extra hops
-
NewsEuropean risk assessment slams neonicotinoids
EFSA analysis confirming harm to bees could lead to an outright ban on the pesticides
-
CareersStemming food waste in Greece
Charis Galanakis is using green chemistry to reuse byproducts in the food industry
-
OpinionWhen evidence isn’t enough
The UK debate over folic acid highlights science’s role in public health ethics