The science of food – Page 24
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ResearchTaking inspiration from green tea
Understanding how polyphenols interfere with cholesterol’s biosynthesis could aid the design of cholesterol-lowering drugs
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Business
Bayer agrees seed firm takeover in Argentina
Bayer CropScience seeks to grow South American seed business
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Business
Novartis and DSM trim jobs
Novartis to close US manufacturing site, both companies restructuring Swiss operations
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NewsControversial sweetener declared safe
European food safety panel concludes once more that aspartame is safe after a comprehensive review of the evidence
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FeatureBlessed are the cheesemakers
Andy Extance gets his teeth into the craft and chemistry of his favourite taste-laced smell gel
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NewsMercury levels falls in US women
Environmental Protection Agency believes women’s fish choices are responsible for the reduction
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FeatureFarming tomorrow
Technology is helping farmers better control the use of fertilisers and pesticides, as Elisabeth Jeffries reports
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CareersIce cream inspiration
Cesar Vega has united his love of food and science in his career at Mars. But he is also on a mission to teach the science of cooking, as he tells Emma Davies
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OpinionThe great chemistry cookoff
Is the comparison between chemistry and cooking really an insult?
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NewsSpicing up water purification
Coriander leaves can be useful for more than just curries, find undergraduate students
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PodcastImidacloprid
Phillip Broadwith discusses one of the neonicotinoid insecticides believed to be causing problems for bees
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NewsAnother pesticide linked to honeybee deaths
Fipronil manufacturer BASF disputes European food agency’s conclusion that chemical poses ‘acute risk’ to bees