Imagine spreading butter on your morning toast that didn’t come from a cow — or even a plant. Instead, it’s crafted from carbon dioxide, hydrogen, and oxygen. This isn’t science fiction; it’s the ...

We’ve now figured out how to culture chocolate in the lab. The breakthrough could help with spiralling cocoa costs, and may ...

Canada Gairdner Awards recognize the world’s most accomplished researchers whose work is improving our understanding of human ...

Lab-grown meat causes heated debates. Proponents see benefits for the climate and animal welfare. Opponents worry about a ...

CGIAR Science Week saw the launch of the inaugural CGIAR Flagship Report: Insight to Impact: A decision-maker’s guide to navigating food system science.

Svalbard is the fastest warming place in the world, and even within the Arctic. Leaving as little trace as possible is a ...

Lab-grown meat, a breakthrough in alternative proteins, is entering the UK market. Discover its potential to transform food ...

The course is designed for food manufacturers, sanitarians, quality assurance managers, food plant managers, food engineers, ...

Scientists say it's too early to tell how the migratory season will end up for gray whales as they begin to head north toward ...

A group of fluid mechanics and physics researchers at the University of Pennsylvania have created the perfect pour-over ...