Luke Cridland

Luke Cridland


Luke loves lemon drizzle cake and a chili con carne with a few twists. For example, a couple of squares of dark chocolate near the end of the cooking process can do wonders. Feel free to message Luke with any food tech related questions or if you have your own views on how a chili should really be made.


Luke was previously a communications intern at the European Food Information Council (EUFIC), and was the production editor at Nature Communications. He graduated from Imperial College London with a Science Communication MSc in 2018, and studied Biological Sciences at University of Bristol.

Articles by Luke Cridland

5 misconceptions about CRISPR to clear up

So, what exactly is CRISPR? It's been in the news a lot recently, but what are the ins-and-outs?

Regenerative Farming | Ask The Expert

Can better farming practices revive our soils?

Food made with human bacteria exists

New and inventive ways of getting probiotics into what we eat are being developed!

How Forgotten Crops Help Combat Climate Change

Looking beyond the ‘big four’

Insect Crop Combat: Beetles vs Aphids

Why do farmers want predatory insects in the middle of their field?

Traceability in the Food System

Technology and policy are the keys to building trust

How to save your food from pesky birds

As cute as birds are, they can waste money, time, and most importantly, food.

Food and Place | Does Where You Live Influence Your Eating Habits?

There’s nothing random about where food is sold

10 things you may not know about GMO

Whether you like it or not, you probably have an opinion on GMO. But how much do you actually know about it?

Blockchain In Agriculture | Digitalising The Food System

Could a digital approach create food transparency?

Holy cow! Beef without cows?

Did you know that scientists have found a way to grow meat in a lab?

Food Fraud | When Does Food Become Criminal?

Sometimes the food we buy is not all that it seems.

Almond milk – what’s the fuss?

Why are we drinking almond drinks and other non-dairy alternatives?

Cheese; to pasteurise or not to pasteurise?

The process of pasteurisation has helped preserve food and made it safe to eat for longer.

Keep updated with the latest news about your food with our newsletter

Follow Us