Gene-edited dairy products could help farmers adapt to climate change. New research shows consumers may be willing to buy them under the right conditions.
Articles on Food technology
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Knowledge, awareness and hands-on experience with 3D-printed foods could influence consumer attitudes.
Researchers are looking into the potential technological threats to data safety and privacy from the smart supermarkets of the future.
All food is processed – and that’s a good thing.
Surveys suggest fewer than half of Americans are looking forward to lab-grown meat. A moral psychologist examines common objections and why for the most part they’re not logical.
As the number of companies growing meat in vats explodes, the sector is facing challenges that show it is coming of age.
Your genes, your saliva and the bacteria that live in your mouth all shape how food tastes and what you prefer to eat.
Top contributors
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Research Group Leader and Food R&D policy leader, CSIRO
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Research Fellow in Sociology and Science and Technology Studies, Brunel University of London
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Postdoctoral Research Associate in Psychology, Yale University
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Lecturer in Design Policy, Lancaster University
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Professor, Food Science and Technology, University College Cork
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Professor of Food Technology and Director of the Centre for Innovative Food Research (CIFR), University of Johannesburg
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Associate Professor, University of Johannesburg
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Assistant Research Fellow; PhD Candidate in Marketing, University of Otago
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Honorary Associate Professor, Molecular Medicine and Pathology, University of Auckland, Waipapa Taumata Rau
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Senior Lecturer in Marketing, University of Otago