A new effort to bring global cohesion to origins of life science launches, and with it a fresh look at how to crack one of the greatest existential questions.
Researchers suggest farmers should consider harvesting when fields are dry, to prevent dangerous bacteria blooms from contaminating food. Christopher Intagliata reports
The miraculous recovery of a coral and the gargantuan range of a lichen may both result from the surprising evolutionary advantages their "alternative" lifestyles give them
The four-year study took thousands of samples at hundreds of sites
Like a steaming pile of lava or the soggy soil below a melting glacier, the freshly scrubbed hull of a ship is a magnet for new life.
Recently the United Nations warned that the world could suffer a 40 percent shortfall in water by 2030 unless countries dramatically cut consumption.
It's the time year for watery eyes and itchy noses, and if you're among the afflicted, you may be surprised to learn that decades of botanical sexism in urban landscapes have contributed to your woes.
The microscopic organisms bloomed in the wake of the Macondo well disaster
The latest temperature readings from Antarctica are giving the world pause, along with the finding that 70 percent of the western Antarctic ice shelf has melted.
I suspect that the Venn diagram of Food Matters readers and readers of the journal Cell doesn’t contain a lot in the overlap portion, but this week, that should probably change. Cell is one of the big three in biology science publishing (the other two being Nature and Science), and usually contains predominantly wonky, jargon-laden cutting-edge research on [...]
Whenever I see my 10-year-old daughter brimming over with so much energy that she jumps up in the middle of supper to run around the table, I think to myself, “those young mitochondria.” Mitochondria are our cells’ energy dynamos.
In part 1 of this series, I talked about what DNA sequencing is, and why it’s an important tool. In part 2, I explained some of the technologies that scientists are currently using to actually “read” the letters of DNA sequences from organisms.
Over the next few months, I plan on writing a lot about research on microbial communities. This is somewhat self-serving, as my own research is moving in that direction, but I also happen to think it’s fascinating, and highly relevant to the most current research involving food.
Biology paired with machines turns carbon dioxide back into fuel or other useful molecules
As mammals, I think we sometimes take sex for granted. I’m not talking about the frequently messy act of having sex, or the extensive effort most of us go through in order to have sex.
I’m a strong believer in the notion that science, especially academic science that is performed with public money, should be openly accessible to everyone.
I can’t write an intro better than this: Far more attention has been paid to the microbes in our feces than the microbes in our food.
It’s time again for me to offer up a few quirky gift ideas for the science enthusiasts in your life. I guarantee these will be the most original gifts under the tree!
I’ve said it before and I’ll say it again: microbes are everywhere, and everywhere important. As regular readers will know, I’ve recently become obsessed with cultivating our microbial companions to make delicious foods.
It’s a few days after Thanksgiving, but nevertheless, I’m thankful for sanitation. Here at Food Matters, we spend a lot of time talking about the things that go into our mouths, but throughout the world, the stuff that happens on the other end is almost as important.