It’s 2063, and life is good. Technology has given Indian farmer Prabhjit Kumar the tools and seeds she needs to feed her family. But can the dream of sustainably feeding the world’s nine billion other mouths be fulfilled?
The health properties of red wine have long been debated but an Australian biochemist believes he has created a drop so loaded with antioxidants that it could treat a range of ills.
A lobster thrown live into boiling water may suffer for many seconds, said a scientist who argues that crustaceans can likely feel pain.
European scientists say they have found further evidence that how you serve food and drink matters hugely in the perception of taste.
Towards the end of September, shocking headlines ricocheted around the world, claiming eating GM food caused cancer. But the truth is much darker: an anti-GM scientist overtly manipulated scientific process and the media to get those headlines. Here’s the story behind the story.
In the early hours of July 14, Greenpeace protestors gained illegal entry into an experimental CSIRO operated farm near Canberra and destroyed a crop of genetically modified (GM) wheat.
What’s even scarier than global warming? Julian Cribb argues that feeding the global appetite in an overpopulated, affluent and resource-scarce world could be the scientific challenge of the era.
It’s a booming trend, driven by public perception that food produced minus pesticides and fertilisers is healthier and better for the planet. But does the evidence stack up?