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 find a shortcut to make a rare — and possibly healthier — sugar

Their one-pot recipe makes a reportedly healthier alternative sweetener

Josseline Ramos-Figueroa, University of Saskatchewan

2 peer comments

September 6, 2020

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

June 30, 2020

Coffee's robust back-up bean isn't as resistant to climate change as once thought

Rebecca Dzombak, University of Michigan

2 peer comments

May 26, 2020

Don't feed the bears. It shortens their telomeres

Kelly Franklin, Temple University

May 5, 2020

How coronavirus threatens the seasonal farmworkers at the heart of the American food supply

Michael Haedicke, Drake University

April 14, 2020

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

Fabiola De Marchi, University of Padua

3 peer comments

February 23, 2020

Pocket-sized DNA sequencers could soon stop food-borne pathogen outbreaks as soon as they start

Bhavya Singh, McMaster University

4 peer comments

November 26, 2019

Salk scientists show that when you eat may be as important as what you eat

The Salk Institute

November 12, 2019

How algae could help save us from the impending freshwater crisis

September 29, 2019

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

Probiotics are an attractive alternative to longstanding farming practice, and could help us build a better food system

Alice Theibault, Rochester Institute of Technology

2 peer comments

September 18, 2019

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

Devang Mehta, University of Alberta

2 peer comments

August 13, 2019

Acres of saltwater pools in the desert are growing an algae food revolution

Bahar Gholipour

August 9, 2019

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

Anna Robuck, University of Rhode Island

3 peer comments

June 14, 2019

Organic food is booming, but it's grinding field laborers into the dirt

Nicholas Karavolias, UC Berkeley

6 peer comments

May 9, 2019

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

Lauren Sara McKee, KTH Royal Institute of Technology

3 peer comments

April 22, 2019

Here's why insect protein could be the next whey powder

Shira Gordon, Entomology

March 4, 2019

Fewer crops are feeding more people worldwide – and that’s not good

Karl Zimmerer, Pennsylvania State University

November 21, 2018

That steak is a stretchy biological machine

Daniel Bojar, ETH Zurich

October 29, 2018

From muscle to meal, this is the journey meat takes

There's complex chemistry happening every time you throw burgers on the grill

Daniel Bojar, ETH Zurich

October 22, 2018

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

Sara Oliveira, International Iberian Nanotechnology Laboratory

October 15, 2018

Lab-grown meat could bring about the next agricultural revolution

Devang Mehta, University of Alberta

October 8, 2018

Raising animals for meat creates lots of problems. Lab-grown meat could provide solutions

James R. Howe VI, UC San Diego

September 28, 2018

It's easy to overlook where our meat comes from

Anastasia Gorelova, University of Pittsburgh

September 26, 2018

Mouth-watering flavor is harder to engineer than we hoped

Anastasia Gorelova, University of Pittsburgh

September 21, 2018

Here's how we're growing meat in labs instead of in animals

Sara Oliveira, International Iberian Nanotechnology Laboratory

September 19, 2018

The world's appetite for meat is growing. How will we satisfy it?

Devang Mehta, University of Alberta

September 17, 2018

Is it safe to eat GMO foods?

Devang Mehta, University of Alberta

August 3, 2018

GMOs can help us adapt to climate change

Like levees and seawalls, GMOs could help us to manage climate change's impact

Gabriela Serrato Marks, Massachusetts Institute of Technology

August 2, 2018

GMOs are better for the environment than you'd think

Marco Giovannetti, Gregor Mendel Institute

August 1, 2018

Genetically modified crops are way more common than you'd think

Dan Samorodnitsky

July 31, 2018

What is genetic modification?

Jackie Grimm, Princeton University

July 30, 2018

Refrigeration slows – but doesn't stop – food rot. Now scientists know why

Melanie Silvis, UC San Francisco

April 23, 2018

How farmers on the Great Plains are changing the local climate

Ellen Stuart-Haëntjens, Virginia Commonwealth University

1 peer comment

April 11, 2018

Can nutritious eating improve mental health?

Natalie Parletta, University of South Australia

April 2, 2018

What ancient corn farmers can teach us about engineering crops for climate change

Gabriela Serrato Marks, Massachusetts Institute of Technology

1 peer comment

December 5, 2017

What modern conservationists can learn from humanity's long history with rainforests

Cassie Freund, Wake Forest University

September 12, 2017

The next revolution in food is being held up by regulation

The FDA's slow processes are keeping safe, environmentally friendly products off the shelves

Kate Krueger, New Harvest

September 6, 2017

Feeding the world as the climate changes will depend on genetic engineering

Jackie Grimm, Princeton University

August 30, 2017