The science of food – Page 26
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FeatureBread chemistry on the rise
The ancient tradition of bread baking depends on a cascade of chemical reactions. Scientists have found myriad ways to modify the process, say Bryan Reuben and Tom Coultate
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Feature
Fighting food fraud with science
Bea Perks meets some of the scientists subjecting our food's credentials to forensic examination
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NewsSniffing out garlic in gilded artworks
The presence of garlic in early gilded artworks has been confirmed
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NewsA pint a day
Sterile, free of toxic metals, isotonic and good for the heart, beer is undeserving of decades of bad press.