You’ve probably heard that eating insects can be a more sustainable alternative for protein. But, maybe you’re like me and love seeing sustainable changes, but just can’t bring yourself to eat them. Well, you can still have best of both worlds with insects as food for agricultural livestock. 

What is the first thing you think of when you hear the word tea? Chinese tea, British tea, green tea, black tea, or Starbucks tea? Or maybe you’re more of a tea expert if you thought of Assam tea, Oolong tea or any other specialties. Then as a tea drinker, do you buy loose leaf tea, or do you buy tea bags?

Just because you don’t eat meat, doesn’t mean you have to miss out on protein. In fact, as the world’s population grows, more of us will have to turn to plant-based protein sources—or even insects—to meet our needs.

It’s easy to see how roasting a potato, frying an egg, or microwaving some broccoli changes how those foods look and taste. But have you ever wondered how it changes their nutritional value?

Did you ever think there could be ‘drama’ in science? Well, then let me tell you a bit about CRISPR-Cas9. CRISPR and Cas9 were first discovered in 1993 and the results of the first application in a lab were published in 2012.

So, what exactly is CRISPR? It’s been in the news a lot recently, but the ins-and-outs of the technology seem to have been a bit lost in all the information. There are a few misunderstandings about what it’s all about, so here’s to clearing up the facts!

When we think of farming, we imagine rural landscapes with huge fields extending as far as the eye can see. For the most part that's true, but it's not the only way: urban farming in and around cities is on the rise.

I’m not the biggest fan of papayas. But I know some people love it. Would you believe me if I told you that GMOs have saved papayas in Hawaii from going instinct? Of course, there’s controversy around GMOs, but its technology was intended to help crop production. Read on to learn about how GMO tech saved one of the world’s favourite fruits.

Since its discovery in the nineteenth century, the process of pasteurisation has helped preserve food and made it safe to eat for longer.

So, it’s been a while since you last bought a new microwave. It’s probably super greasy inside from all the pasta explosions that have built up over the years. The buttons are probably faded and sticky, and you start thinking it might be a good idea to buy one now that there’s a big Spring sale going on.

Most of us enjoy honey and know the basics of the production. The bees produce the honey in their colonies, beekeepers take the honey (in their fancy suits) and centrifuge it to get to the sweet goodness.

Milk and dairy products are a good source of calcium – but they're not the only way to meet your calcium needs. Here are four other foods that have more calcium than milk.

Garlic has been used as medicine for centuries, and the latest research reveals that it is for good reason. But research also shows that we have been prepping our favourite herb wrong all along, and if we want to get the most from our clove we need to rethink some of our favourite recipes.

There are hundreds of ways of making a coffee, and everyone thinks theirs is the best. But what's the science behind coffee's flavour?