Most recent
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4 Sep 2014:Device by Baidu search engine detects freshness of food and its fitness for consumption, displaying findings on an app
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22 Aug 2014:
Food poisoning experts say there is evidence that outbreak including 250 British cases could be traced to same source
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19 Aug 2014:
Amy Fleming: A guide from 1948 still contains the best advice about cocktail-making – but modern mixologists use plenty of 21st-century science, too. Is all that effort worth it?
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Guardian Professional, 12 Aug 2014:
Expanding our definition of food could address global food shortages and improve nutrition, but can we stomach it? Rich McEachran reports
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7 Aug 2014: Farmers are calling for increased self-sufficiency, but can the UK feed itself sustainably? With your help, Karl Mathiesen investigates
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7 Aug 2014:
NFU says year's food supply 'would run out today without imports', with homegrown food making up only 60% of total
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29 Jul 2014:
Innovation in packaging and refrigeration can reduce waste – as can changes in behaviour
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29 Jul 2014:
Amy Fleming: Do they, deep down, just want to eat dirt – indeed certain people do crave soil – or is there something more subtle going on?
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25 Jul 2014:
Justin Kerswell: As much as 92% of all chicken is contaminated with faecal matter, while intensive livestock production crams 30,000 birds living in their own excrement into a single shed
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23 Jul 2014: Two-thirds of fresh retail chicken in the UK is contaminated with campylobacter, a nasty bug that affects about 280,000 people a year. We investigate why
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21 Jul 2014:
Researchers found one Glasgow cafe serving drink with 212mg of caffeine – above the advised daily limit for pregnant women
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13 Jul 2014:
Growing meat in labs could cut hunger, tackle climate change and end animal slaughter, but creator Professor Mark Post says the biggest beef will be convincing consumers
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11 Jul 2014: The Better Food Company's cafe and supermarket is a success and weathered the slump thanks to health-conscious shoppers
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7 Jul 2014: Were vegetarian sausages invented during the first world war? Why did the German government slaughter 9 million pigs in 1915? Vanessa Heggie explores the surprising connections between war and pork products
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30 Jun 2014:
Letters: Sugar is tasty, mildly addictive and a slow-acting metabolic poison
1-15 of 371 for Food science
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