Food Science and Technology

What type of cutting board is the best when it comes to food prep and safety? And what are the best methods to clean them?

Marbling has long been considered essential to steak quality, but new research is highlighting the role of omega-3. 

When SpaceX launches its next mission in the coming days, it will include an Australian-led experiment that could have significant ramifications for the future of space exploration.

Rice feeds billions daily, but it also fuels climate change. Scientists are pioneering new techniques to cut emissions and make rice farming more sustainable.

No matter how well you plan, you'll likely need to defrost something for cooking or eating during the week.

The SA government closes one of the state's three abalone fisheries as abalone viral ganglioneuritis continues to spread.

Thirty years after dietitians Elyse Resch and Evelyn Tribole released an anti-diet culture book, their bold approach is being embraced online. But what exactly is intuitive eating?

NoLo alcohol is becoming popular and may help some higher risk drinkers quit booze, according to a new study. So what's involved in making these drinks, and how healthy are they?

The idea of a perfectly cooked egg is subjective, but Italian scientists think they have cracked a method for optimising flavour and texture in both yolk and whites.

Jane Martin from the Food for Health Alliance says it's a real concern and there is a very clear link between junk food marketing impacting what children eat. 

The cold chain process is a little understood part of our food supply chain. It changed how and what we eat today.

The trial by Arla Foods has has provoked some shoppers to call for a boycott, even though the supplement has been approved by the British Food Standards Agency.

Duckweed is an abundant plant in many parts of the world and researchers are testing if it can be grown in space.

An army of beneficial bugs is fighting the bad bugs that gnaw on your vegetables, protecting the borders of the largest greenhouse set-up in the southern hemisphere.

Growing cherries is "high risk, high reward" but farmers now have access to new varieties better suited to difficult climate conditions.

Some would say South Australia is too cold for the tropical agave plant, but one couple hopes to disprove that theory with the country's second-ever commercial agave planting.

Your morning cup of coffee could soon get even better, thanks to scientists who have mapped the genome of the arabica plant.

What bacteria and fungi are in the foods we eat? Scientists have analysed what’s in more than 2,500 different foods to create a ‘food microbiome’.

A flaw in Australia's plant-breeding rights system could mean the fruits, vegetables and grains needed to feed the world and combat climate change are never developed.

A group of First Nations Australians is leading the push to put native grains on the menu, foster an industry that stays in Indigenous hands, create employment, and improve health.