food science
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What is gluten and how does it make baked goods more delicious?
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Explained: The careful chemistry behind that perfect scoop of smooth, textured ice-cream
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Italy want to ban lab-grown meat. Here’s why it’s a bad idea
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Food sequencing: Can eating a salad before carbs help your glucose levels?
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Apples weren’t always big, juicy and sweet. A long history of migration made them so
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Explained: How sugar differs from other natural and artificial sweeteners
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We’ve developed a probiotic for chickens that could be a game changer for humans as well
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Your dietary choices can lengthen or shorten your life
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Can Covid-19 really be beaten with a plant-based diet?
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Singapore’s approval for lab-grown chicken is a watershed moment for the future of meat
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Lab-grown meat can help combat the climate crisis. It can also deepen inequalities
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How forensic science has helped rediscover forgotten apples
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Not just weight gain, too much sugar can increase the risk of dementia and cancer
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Video: How much salt is too much salt for the human body?
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To ponder this Pongal: The funny business of sugar
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It may be a good idea to take current salt advice with a grain of salt
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All our food is ‘genetically modified’ in some way – where do you draw the line?
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Why spitting is as good as swallowing when it comes to sports drinks
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Why finding a real alternative to sugar is so difficult
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The science behind making a perfect pancake
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How the great phosphorus shortage could leave us short of food
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Drink a glass of olive oil every day – the Mediterranean way to a long life