From the genetics of tomatoes to building meat and stomachs in the lab, a look at the stuff we stuff ourselves with. How is science trying to improve our food, and how it tastes?
April 7, 2009 |
The product of archaic breeding strategies, heirloom tomatoes are hardly diverse and are no more "natural" than grocery-store varieties. New studies promise to restore their lost, healthy genes
Can science keep mushroom farmers from stinking up the Commonwealth of Pennsylvania?
A Dutch laboratory tries to produce pork without the pig
Does the secret of flavor lie in the Maillard reaction?
Deadline: Dec 11 2013
Reward: $52,000 USD
Platform technologies – tools, techniques, and instruments that enable entirely novel approaches for scientific investigation across a b
Deadline: Jan 27 2014
Reward: $15,000 USD
The Dow Chemical Company is the leading producer of polyalkylene glycols (PAGs) used in synthetic fluids and lubricants where petroleum,
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