Paul Greenberg, fisherman and New York Times bestselling author, wanted to know the impact of eating fish on human health and marine environments. To find out, he spent a year eating fish everyday and traveling the world to learn about fish farming. His year is documented in Fish on my Plate, where he discusses the pros … Continue reading
A genetically modified fish, dubbed “AquAdvantage” salmon, was engineered to mature quickly, reaching its full size in 18 months rather than 3 years. In November 2015, the FDA approved this fish for human consumption. Some food plants, like spinach and beets, were also genetically modified, but to produce an antibiotic that would stop or slow E. … Continue reading
The Twinkies ingredients list is analyzed to figure out how these snacks have such a long shelf life (45 days!), while in lab, gummi bears are subjected to sonication, liquid nitrogen, and trypsin. Continue reading
Jo Robinson of Eating on the Wild Side explains nutrients in fruits and vegetables, while scientists use a crop modeling system to help guide future food production in response to growing populations and changing climates. Continue reading
Think of any task and chances are someone is developing a new mobile electronic device for it. Technologies exist that pay for your coffee, track your UV light exposure, and even drive your car, but can one also simulate flavor? With that question in mind, scientists led by Nimesha Ranasinghe at the National University of … Continue reading
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