Insects have been in a feature in agriculture since the end of the 19th century. Using a combination of new and old control methods is the best way to deal with our food competitors.
L’expertise universitaire, l’exigence journalistique
Articles sur Food
Affichage de 741 à 760 de 823 articles
Hate the taste of Brussels sprouts? Do you find coriander disgusting or perceive honey as too sweet? Your genes may be to blame.
Students are going hungry on college campuses. The latest survey shows that four in 10 University of California students do not have access to nutritious food.
Our bodies have a complex system to control food intake, driven by hormones. Hormone levels also change when we gain and lose weight.
While a single, smaller portion leads people to eat less, having multiple smaller portions on offer appears to lead some people - notably the diet-conscious - to eat more.
New research claims banning trans fats could save thousands of lives. The reality is we’ve already moved on.
Dung beetles have been cleaning up the planet for at least 65 million years. The 6000 species across the world have adapted to a life at the back end of the food chain in the most remarkable ways.
A food scientist explains the nitty gritty of the five-second rule.
Food insecurity is a problem that doesn’t only stem from hunger. It is also a result of eating food that is not nutritious.
A new survey shows that we’re healthier than we give ourselves credit for. But could our pessimistic perceptions actually be bad for us?
Conditions affecting the stomach and bowels are common in modern humans and many are on the rise.
Farmers’ protests against the big supermarkets demonstrates the importance of good supply chain management.
The global food production system is inherently undemocratic. Based on shared experiences of the adverse effects, the world’s citizens need to intervene as democratic publics to transform a broken system.
There’s a crackdown happening in food waste but we also need to ensure it’s safe.
By embracing science and technology, Australia’s agricultural industry could be more efficient, productive and sustainable.
Spreading fishing pressure evenly across whole marine ecosystems sounds like a great idea. But there’s a hitch – we can’t technologically do it, and even if we could, it would be expensive.
Are you a “carb craver” or “chocaholic”? We often use language associated with addiction to describe our relationships with food. But is it really possible to be addicted to certain types of food?
The nine science and research priorities will help focus and coordinate our efforts, and aid government departments in supporting the future of Australian science.
Blacks and Hispanics do tip, on average, less than whites. But research shows waiters aren’t only motivated by economics when they offer inferior service.
At the time of Magna Carta a food revolution was taking place, which would no doubt have been reflected in the barons’ celebrations.
Les contributeurs les plus fréquents
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Associate Professor of Hospitality Management, Colorado State University
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Director, Agri-Food Analytics Lab, Professor in Food Distribution and Policy, Dalhousie University
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Professor of Food Policy, City, University of London
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Professor, Food Economics, University of Guelph
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Director of the Arrell Food Institute and Professor in the Dept. of Geography, Environment and Geomatics, University of Guelph
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Senior Lecturer in Geography, University of Sheffield
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Visiting Academic, Aston Medical School, Aston University
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Professor, Dept of Food, Agricultural and Resource Economics, University of Guelph
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Senior Lecturer in Food Systems, The University of Melbourne
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Associate Research Scientist, Michigan State University
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Former Lecturer in Nutrition and Dietetics, King's College London
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Senior Lecturer in Psychology of Appetite and Obesity, University of Liverpool
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Chester D. Tripp Professor of History, Yale University
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Reader in Intellectual Property Law, City, University of London
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Professor of History and Philosophy, and Deputy Dean Research (Faculty of Arts), University of Adelaide
