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 25 2013
This challenge provides an opportunity for Solvers to build a web-based or mobile “app” to explore data relationships in scholarly conte
Deadline: Aug 31 2013
Reward: $100,000 USD
The Geoffrey Beene Foundation Alzheimer’s Initiative (GBFAI) is launching the 2013 Geoffrey Beene Global NeuroDiscovery Challenge whose
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