Global Food Security, Reactive Use-By Labels,...

This week new research suggests that in recent years the Earth has been warming faster than we predicted. But scientists are undecided on whether this change is going to be permanent. Laura Wilcox, Professor of Aerosol-Climate Interactions at the University of Reading explains. T ...  Show more

This week Inside Science comes from Space Comm Expo in London, one of the biggest space conferences in the world. Tom Whipple explores the conference with Suzie Imber, Professor of Planetary Science at the University of Leicester. Tom also speaks to Dr Everett Dolman, Professor o ...  Show more

Since they first appeared in the nineties, GMOs have remained wildly unpopular with consumers, who see them as potentially sinister tools of big agricultural companies. Ivana Davidovic explores if the new scientific developments might make them shed their bad image. She visits No ...  Show more

Most everything Americans eat today comes out of cans. Some of it emerges from the iconic steel cylinders and much of the rest from the mammoth processed food empire the canning industry pioneered. Historian Anna Zeide, in Canned: The Rise and Fall of Consumer Confidence in the A ...  Show more

In Plant Based Promises, foodie, researcher and broadcaster Giles Yeo looks at the science behind plant based diets and the increasing number of plant based products appearing in supermarkets and restaurants. The market for plant based products could be worth $162 billion in the ...  Show more

In our second and final episode on the humble spud, we meet the people who see the global economic future as being potato powered. The potato is the world's most produced staple food after rice, wheat and corn - yet historically, it was seen as the root of filth, misery and obesi ...  Show more