Affluent consumers may have more access to information about food than lower-income earners, but they are just as vulnerable to misinformation and pseudoscience.
Articles on Food chemicals
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Growing grapes and making wine come with a lot of implications about a culture’s capabilities. Apparently, Sicily of 6,000 years ago was more sophisticated than archaeologists had given it credit for.
Chemicals have a bad rap these days. But the fact is that everything is made of chemicals. Here are some of the chemicals at work in your kitchen.
Many people buy high-end, free-range and organic products in a bid to cut down on the amount of chemicals in their bodies. But chemicals can accumulate from a range of sources, and new research suggests…
Anyone care for a cup of Methomyl? A recent investigation by Greenpeace East Asia has uncovered a catalog of banned and highly dangerous pesticides in Lipton tea products sold on Beijing supermarket shelves…
In a collaborative project between the University of New South Wales and the department of Rural Development in Korea, a…
One of the best tricks of making a horror movie is not to show too much, allowing the imagination to create the monster. We can’t see molecules, which is what makes them scary. We fill this vacuum with…
A growing body of evidence is focusing attention on the dangers posed by the myriad chemicals in our food. Although certainty around the precise impact of these chemicals is some way off, what we do know…
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Visiting Professor UNSW, UNSW
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Associate Professor, School of Chemistry, University of Sydney
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Professor of Digital Humanities, Department of History, University of South Florida
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Director of AgBioResearch and Assistant Vice President of Research and Innovation, Michigan State University
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Associate Research Scientist, Michigan State University