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: Jul 30 2013
Reward: $100,000 USD
The Seeker desires a method for producing pseudoephedrine products in such a way that it will be extremely difficult for clandestine che
Deadline: Jun 29 2013
Reward: $7,000 USD
The Seeker for this Challenge desires proposals for chemical methods that could rapidly degrade a dilute aqueous solution
Save 66% off the cover price and get a free gift!
Learn More >>X