Standing for Saliva, Perception, Ingestion, and Tongues, the SPIT Lab at Purdue University studies the myriad facets of how humans perceive their food in an effort to make food that is healthier AND tastier.
At the Penn State Hershey Medical Center's COVID-19 testing site, the university is working with area food banks to make sure no one goes hungry.
Understanding a rather particular protein could lead to more nutritious fruits, vegetables and grains.
With an emphasis on plant-based foods and local sourcing, University of Maryland finds another way to curb greenhouse gas emissions.
Packed with protein and easy to cultivate, this tiny aquatic plant could help feed our growing global population.
Fresh food will play a huge role in long duration missions. Cary Mitchell has spent decades researching how to effectively transplant terrestrial agriculture to an off-planet setting.
The Hoosiers are challenging themselves to make sustainable, healthy, fair-trade options a major part of their food system in the coming years.