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HoneyBee Decline
Entomologists are studying
the reasons behind an
enormous bee die off
happening across the
country. They call it Colony
Collapse Disorder, and if
they cannot find a solution
the 80% of fruits and
... > full story
Keeping Food For Years
Some low-moisture foods such
as dried apples can be safe
to eat even years after
their expiration date, if
properly stored, food
chemists say. They verified
this in a tasting experiment
of 28-year-old rolled oats.
... > full story
What Makes Your Cereal Go Snap, Crackle, and Pop?
Food scientists have
discovered why Rice Krispies
make their characteristic
sound when soaked in milk.
Rice Krispies contain lots
of sugar and are cooked at
... > full story
Healthier Pizza
Food chemists have shown
that making a pizza crust
with whole wheat flour and
cooking it longer releases
more antioxidants. These
chronic disease-fighting
compounds increased by 82
percent when baked at a
... > full story
Browse Science Videos
1 to 10 of 65 videos
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What Kills E Coli and Salmonella Bacteria?
Food scientists at The Ohio State University wanted to see if cooler water could kill bacteria on dirty dishes like E. coli and salmonella. The study found that even when dishes were washed in ... > more -
Carb-cutting Enzyme Stopped By Bean Extract, Endocrinologists Say
UCLA researchers have found an extract in white kidney beans may help the body stop carbs from breaking down into sugars. A digestive enzyme in the body normally acts like scissors, literally cutting ... > more -
A Vacuum Alternative to Pesticides for Microbiology Solution
A physical chemist has developed a new technique for ridding harvested produce of insect pests and microorganisms without using pesticides such as methyl bromide. The technique, called Metabolic ... > more -
Plant Scientists Graft Apple Trees to Select Disease-Resistant Traits
Grafting -- an ancient way of cloning plants -- enables plant scientists to create new varieties of apples. The selected genetic traits allow trees to resist pests with less pesticides, and to make ... > more -
Food Chemists Use 'Edible Antifreeze' To Make Smoother Ice Cream
Chemists adding a tasteless edible protein called gelatin hydrolysate to ice cream find that it keeps ice crystals small, resulting in a smoother, more pleasing product. The protein inhibits the ... > more -
Environmental Scientists Fume About Disappearing Flower Fragrances
Biochemists have shown that air pollution inhibits the distance that flower's fragrances can travel. Scent molecules usually travel easily in the air, but pollutants break them apart, which destroys ... > more -
Microbiologist Explores New Use for White Wine
Microbiologist Mark Daeschel is developing a new use for white wine--it is a very good cleaner of stains! The alcohol in wine can efficiently remove countertop stains and clean fruit, a property ... > more -
Exhibit Delves into Science of Taste and Smell
An exhibit at San Francisco's Exploratorium explains the science of cooking and eating, and in particular how we taste food. Our sense of taste comes from a combination of smell receptors in the nose ... > more -
Psychobiologists Find Genetic Component in Children's Food Preference
In the first study to link taste genes to behavior in children, researchers looked at how natural variations in a recently discovered taste gene affected sensitivity to bitter tastes and food ... > more -
Chemist Invents Fishing Line that Changes Color When Damaged
Ropes and fishing lines made of a new plastic that changes color when damaged or heated can let climbers and fishermen know when it's time to get a replacement. Made of a polymer mixed with a dye, ... > more
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