Collaborate Disseminate
Scientists have improved on the natural process of photosynthesis, not only growing plants more efficiently, but doing so in the dark. This could expand agriculture to areas that don’t get enough sunlight, and even help feed future space explorers.Cont… Continue reading Artificial photosynthesis lets plants grow efficiently in total darkness
Plastic wraps and containers may be great at preserving food, but they generate huge amounts of waste that can end up in the environment. Researchers at Harvard and Rutgers have developed a new plant-based, antimicrobial coating that can be sprayed ont… Continue reading New plant-based, antimicrobial, spray-on coating keeps food fresh
As important as ventilation is in the kitchen, it’s something that’s often not up to scratch. French designer Maxime Augay has now launched the AirHood, a portable range hood that can sit on a bench and efficiently pull grease and smoke out of the air…. Continue reading Portable range hood keeps kitchens smoke- and grease-free
Following the completion of its Google HQ, the Bjarke Ingels Group (BIG) has revealed plans for a new culinary center in San Sebastian, Spain. Hosting food start-ups, researchers and chefs, the building will be topped by a large greenery covered roof, … Continue reading Spanish culinary center invites foodies onto its greenery covered topping
Vitamin D deficiency is a growing health issue, but very few foods are rich in the nutrient. To help combat the problem, scientists have now used CRISPR gene editing to fortify tomatoes with vitamin D.Continue ReadingCategory: ScienceTags: Plants, Food… Continue reading CRISPR tomatoes genetically engineered to be richer in vitamin D
Two years ago, we heard about a highly absorbant hydrogel made from upcycled pineapple leaves. Some of the scientists who developed that gel are now saying that the leaves could also be used to absorb harmful fats from recently consumed foods in our di… Continue reading Pineapple leaves may find use in fat-trapping ingestibles
We’re starting to see robots gain footholds in the food industry in some pretty interesting ways, from droids that carry out deliveries, to systems that churn out 300 pizzas an hour to cybernetic chefs that single-handedly operate fry stations. Researc… Continue reading More salt? Robotic chef learns to taste test as it goes
We’ve all at some point in our lives opened the fridge door and immediately wished we hadn’t. A miasma of stench envelops us as we discover that last Saturday’s leftovers …read more Continue reading Track Those Leftovers With This Little Timer
A team of Dutch scientists has taken on the grueling task of designing the perfect piece of chocolate, using novel 3D printing techniques to create designs that shatter in the most pleasurable way when bitten. Clearly, extensive testing is required.Con… Continue reading Physicists deploy 3D printing in pursuit of world’s crackliest chocolate
Low-salt food without a flavor penalty could soon be on the menu. Japanese food and beverage giant Kirin has partnered with Meiji University researchers to demonstrate a set of electric chopsticks that can boost people’s perception of saltiness.Continu… Continue reading Flavor-adjusting electric chopsticks make low-salt food taste salty