Focusing on the intersection of human and planetary health, Alyson Greenhalgh-Ball is working to improve the food ecosystem.

Take a stroll down the middle aisles of any American grocery store, and you'll be surrounded by rows of brightly colored packaged macaroni and cheese, instant soups and chips in all forms and ...

Michael David’s newest wine, “Zero Gravity,” is out of this world. Literally. It was created using a microgravity-grown yeast ...

Cranfield University spin-out company Frontier Space has sent a fully automated laboratory into orbit as part of a European ...

Researchers are growing the food of the future in this laboratory: meat that uses kelp as an alternative to animal-based ingredients.