Food Science
Latest Content
Making tough choices digestible
“To eat is to compete in an arms race,” says Dr Chris van Tulleken, whose thoughts on evangelising through science, engaging food producers and self-experimentation promise another absorbing series o…
News
Scientists beat chefs to the skinniest spaghetti
UCL scientists have ousted a renowned Sardinian pasta maker’s record for the thinnest pasta ever created.
In Depth
Food forensics: how AI can smell authentic olive oil
Extra virgin olive (EVO) oils are highly complex. Here, Prof Chiara Cordero discusses the application of an AI smelling machine to analyse, qualify, categorise, and authenticate olive oil and counter…
Comment And Analysis
Making tough choices digestible
“To eat is to compete in an arms race,” says Dr Chris van Tulleken, whose thoughts on evangelising through science, engaging food producers and self-experimentation promise another absorbing series o…
Interviews
Science in the round
The Science and Technology Facilities Council (STFC) remains one of Europe’s largest multidisciplinary research bodies, with a vast network of facilities. Laboratory News interviewed Dr Ludmilla Mee …
