xiaozhi lim
Cheese: The GMO food die-hard GMO opponents love, but don’t want to label
In cheese production, the need to use traditional rennet obtained from calf stomachs has largely been removed because of a ...
How the tomato lost its flavor––and the way biotech could bring it back
Supermarket tomatoes have a sorry reputation for looking great but tasting like cardboard. Short of growing only heirloom tomatoes, the ...
Biofortification: Is it the next ‘Green Revolution’ for more nutritious food?
Plant breeders and biotechnologists are working to make crops more nutritious--a process called biofortification--to improve the diets and health of ...
