DNA – Science and Food

Mutant Lambs & Herbicide Warfare

September 24, 2015/in What We're Reading/by Grant Alkin

Greenpeace activists protest against a new genetically modified corn, US firm Pioneer’s TC1507, on the Champs de Mars in Paris, in front of the Eiffel tower on February 12, 2014. The banner reads : “Genetically modified organism = Toxic agriculture. Protect us !”. The genetically modified corn TC1507, won EU approval in controversial fashion on February 11, 2014 after a large majority of member states failed to block it. AFP PHOTO / ERIC FEFERBERG

In Europe, the offspring of a genetically modified ewe “escaped” from the French National Institute for Agricultural Research and ended up on the Parisian meat market, sparking discussion on the implications of GM animals in the food supply, scientific literacy of the general public, and mistrust of the scientific community. In America, Monsanto’s latest herbicide-resistant crops continue the conversation on the consequences of accelerated selection for genetic mutations.
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Yeast DNA & Dr. Cotton Candy

August 13, 2015/in What We're Reading/by Grant Alkin

Dash Masland was a marine scientist who switched over to beer brewing, using her scientific background to create artworks of the genetic barcodes of the different yeast strains used in various breweries. Over at Vanderbilt University, the Bellan research group is making strides in regenerative medicine using cotton candy and gelatin.
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Food Genomes & Food Safety

July 30, 2015/in What We're Reading/by Grant Alkin

In more than two-thirds of cases arising from food-borne illnesses, the cause of the illness is never identified. However, the Food and Drug Administration has recently been using whole genome sequencing to track down the pathogens responsible for tainted foods in an effort to thwart outbreaks. Researchers at IBM Research and Mars Incorporated are also undergoing a project to sequence the DNA of the food supply chain to get a baseline of safe food ingredients.
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Pie Science & Chocolate Genetics

December 18, 2014/in What We're Reading/by Grant Alkin

Our very own Amy Rowat explains how to use science to bake a better pie, and geneticists look at the DNA of cacao beans to breed better chocolate beans.
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Saving Oranges & Growing Cherries

April 24, 2014/in What We're Reading/by Grant Alkin

The life of a fruit can be pretty exciting. Oranges have hope from infections through gene modification and cherry trees get a boost from space rays.
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Pizza Nanophysics & The Bacon Genome

March 27, 2014/in What We're Reading/by Grant Alkin

As we saw earlier this week, scientific progress can collide with the food world in some truly unexpected ways. Continuing this theme, pizza tossing helps nanophysicists design tiny motors, while pig genome research holds the key to tastier bacon. Read more

Thanksgiving Tips, Tricks, and DNA

November 21, 2013/in What We're Reading/by Grant Alkin

Just in time for Thanksgiving, Discover Magazine gets up close and personal with Thanksgiving genomes, and Harold McGee leads the way to a more delicious Thanksgiving dinner. Read more

Tag Archive for: DNA