Fostering a conversation about innovation in food and agriculture.
The food scientist talks about the innovation that could improve nutrition.
Scientists are developing microbes that give plants the nitrogen they need.
Chocolate is under attack by pests, plant diseases and climate change.
The continual and relentless rise of global temperatures is threatening coral reefs around the world.
When it comes to protein, researchers at the University of Nebraska-Lincoln are fully embracing the “quality over quantity” mantra.
A changing environment and changing diets could make three iconic brunch items a thing of the past.