Deciding what to eat, where to get it, and how those choices align with health goals or cultural habits are ordinary parts of ...

Antarctic krill don’t just sequester carbon in their poop; they also make carbon-rich pellets out of leftovers. But microplastics may throw a wrench in the works.

Writing this week in Nature Communications, the agricultural engineers outlined a strategy for taking excess food waste, ...

After conventional wisdom seemed to make peanut allergies worse, a 15-year scientific journey led to “landmark” recommendations that now appear to be reducing their incidence.

In tech, we love our KPIs—user growth, engagement, efficiency. In food tech, the industry celebrates taste and price. But in ...

Yet another junk epidemiological study claims that "ultra-processed" foods are addictive. The research is little more than a ...

High blood levels of lead can be harmful, and recent headlines suggest the heavy metal has gotten ingo our food supply. Knowledge is your best defense – here's what the science and the experts say.

New book about why we eat what we eat, and how what we eat affects our health. It’s hard to know what information to trust.

Powerful anti-vaccine advocates and people selling potentially harmful goods such as raw milk are profiting from the push to ...

Sushi offers a healthy meal when prepared correctly. Fish provides omega-3s, while seaweed offers iodine. However, white rice ...

The Salt Lake Center for Science Education is our Cool School of the Week, where students are demonstrating that science, art, and community can all work together.