In Europe, the offspring of a genetically modified ewe “escaped” from the French National Institute for Agricultural Research and ended up on the Parisian meat market, sparking discussion on the implications of GM animals in the food supply, scientific literacy of the general public, and mistrust of the scientific community. In America, Monsanto’s latest herbicide-resistant crops …
Dash Masland was a marine scientist who switched over to beer brewing, using her scientific background to create artworks of the genetic barcodes of the different yeast strains used in various breweries. Over at Vanderbilt University, the Bellan research group is making strides in regenerative medicine using cotton candy and gelatin.
In more than two-thirds of cases arising from food-borne illnesses, the cause of the illness is never identified. However, the Food and Drug Administration has recently been using whole genome sequencing to track down the pathogens responsible for tainted foods in an effort to thwart outbreaks. Researchers at IBM Research and Mars Incorporated are also undergoing a project to …
Our very own Amy Rowat explains how to use science to bake a better pie, and geneticists look at the DNA of cacao beans to breed better chocolate beans.
The life of a fruit can be pretty exciting. Oranges have hope from infections through gene modification and cherry trees get a boost from space rays.
As we saw earlier this week, scientific progress can collide with the food world in some truly unexpected ways. Continuing this theme, pizza tossing helps nanophysicists design tiny motors, while pig genome research holds the key to tastier bacon.
Just in time for Thanksgiving, Discover Magazine gets up close and personal with Thanksgiving genomes, and Harold McGee leads the way to a more delicious Thanksgiving dinner.