The science of food – Page 12
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ArticleInstrumental innovators
Advanced mass spectrometry can help protect consumers from contaminants in food
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NewsPentagon’s pursuit of insect-delivered genetic modification of crops prompts warnings
French and German scientists worry that Darpa programme may violate the biological weapons convention and inadvertently start a new arms race
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NewsCrispr-edited crop research could be crippled by European court ruling
Warnings that European court’s decision will setback crop biotechnology for a decade
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CareersThe analytical referee
Julian Braybrook on taking up his role as the UK’s government chemist
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NewsFood agency wades into Californian coffee cancer labels controversy
US body speaks out against ruling that may force cancer warnings on coffee sold in the state due to acrylamide
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NewsA taste of why successful salt substitutes remain so elusive
Salty taste’s unique chemistry has stymied the search for an effective salt alternative, and a more realistic goal might be a salty taste enhancer
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OpinionFeeding the confusion
When it comes to working out what foods do to our bodies, mostly we just don’t know
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PodcastBenzaldehyde
Brian Clegg on the almond flavour compound that gives your taste buds a treat and may help rescue survivors from a disaster
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ResearchFatty acid residues reveal impact of climate change on ancient farming community
Lipid biomarkers help track an extended period of drought that brought societal changes to a Neolithic settlement
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ResearchWorld’s oldest cheese contained infectious bacteria
3000-year-old cheese found in ancient Egyptian tomb was infected with brucellosis
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NewsIndia hastens to regulate GM food
Study highlights marketed products containing GM material without official permits
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ResearchOil-infused plastic gives ketchup the slip
Common packaging materials can be given a non-stick coating inspired by pitcher plants
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NewsLarge scale experiment probes chemistry inside our homes
Dozens of analytical instruments have spent a month observing the chemistry of the air inside a three bed house
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NewsExplainer: the carbon dioxide crisis
Low stocks of carbon dioxide are causing problems for the food industry. So what’s really going on?
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ArticleSustaining the supply of trustworthy food
The world’s population is expected to reach 9.8 billion by 2050. This will have a significant impact on the sustainable access of the Earth’s resources, including the availability of food
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NewsUK appoints new government chemist
Julian Braybrook will become the 15th person to hold the post since it was created more than a century ago
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PodcastPotassium bitartrate
Brian Clegg with the winemaking byproduct that may be lurking in your larder
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ResearchNanofertilisers have huge potential but studies suffer from severe shortcomings
Nanosize agrochemicals promise to boost crop yields but experiments are often inconsistent and unrealistic, analysis reveals