Food and nutrition
From lab to land: Crop modifications are fortifying our food supply against climate change
Scientists explore genetic and biochemical innovations fueling future-proofing agriculture
How antioxidant-enhanced ice cream is changing the game for frozen treats
University of Wisconsin scientists create a sweet treat with more nutrients and better stability using tannins
Bananapocalypse 鈥� the tricky genetics of a devastating fungus
Fusarium oxysporum can infect over 120 plant species. Whether it destroys Cavendish bananas as it did their predecessor depends on the agricultural industry and consumers.
Modified pea proteins are shaping the future of meat alternatives
University of Minnesota scientists use enzymes to mimic beef texture in plant-based protein.
What makes lager yeast special? Inside the genetics of beer
University of Wisconsin scientists explore a microbe鈥檚 cold-tolerance for better brewing.
Candy binges can overload your gut microbiome
While most Halloween candies contain lots of sugar, some are better for your gut microbiome than others.
Yellow food dye can make living tissue transparent
These new methods could one day improve cancer treatment, blood draws and even tattoo removal.
Athletes looking for a competitive edge might find it in their microbiome
Research that鈥檚 improving understanding of conditions like obesity and cancer might also help athletes achieve new levels of performance through nutrition.
There's more to blue cheese than just the stench
Virginia Tech researchers discovered a way to synthesize a compound in the mold of blue cheese that has antibacterial and anticancer properties.