Check out the latest news and articles.
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How to make a carrot purple
Posted on March 25, 2010How to get the colors of the rainbow and beta-carotene all in one.
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Class Act: Sheri Nelson BS’09 and Clean Water . . . One Sip at a Time
Posted onClean Water … One Sip at a Time
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New Collagen: Better than Nature?
Posted onFOR DECADES, DOCTORS HAVE USED COLLAGEN FROM COWS to treat arthritis, severe burns and other ailments that result from a breakdown of the body’s natural collagen. […]
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Speed Reading
Posted onA DECADE AGO, CALS GENETICS researchers Nicole Perna and Jeremy Glasner were part of the team that sequenced the genome of the bacterium E. coli, at […]
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The Experience of Food
Posted onPablo Neruda, the great Chilean poet, wrote that the tomato enters the kitchen and “takes its ease on countertops, among glasses, butter dishes, blue saltcellars. […]
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Fixing Our Food: Get Back in the Kitchen
Posted on March 23, 2010The skill to cook good food is rapidly disappearing in the average American family. Can we get it back? Yes–but not by watching food network.
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Fixing Our Food: Eat Less
Posted onWant to preserve the world’s food supply? Start by limiting your own. It just might save your life.
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Fixing Our Food: Get Creative About Food Safety
Posted onWe’ll never be 100 percent at spotting threats to our food. But what if the pathogens gave themselves up?
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Fixing Our Food: Keep Finding What Makes Food Healthy
Posted onExploring the science of how foods interact with our bodies will lead to healthier foods and lifestyles.
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Fixing Our Food: Give Processed Foods a Break
Posted onDon’t believe the reputation: Processing extends the life, safety and quality of foods, and processed foods deserve a place on our shelves.