What's the appetite for gene edited food?

The history of smoking foods stretches back many years, but when did what began purely for preservation become a highly sought-after flavour? In this episode of The Food Chain, Ruth Alexander explores the origins of smoked foods and finds out why their flavours are so appealing t ...  Show more

Music is part of the backdrop to millions of meals every day. But what if it is doing more than simply creating atmosphere?In this episode of The Food Chain, Rumella Dasgupta explores the growing evidence that sound can shape the way we experience food and drink. From scientists ...  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

There are over 400,000 species of plant on earth, they’re on every continent including Antarctica. But humans only regularly eat about 200 species globally, with the vast majority of our nutrition coming from just three species. Many of the fruits, leaves and tubers that other ...

Humans now have the ability to directly change their DNA, and gene-editing tool CRISPR has led to a new era in gene-editing. CrowdScience listener ‘Bones’ wants to know how gene-editing is currently being used and what might be possible in the future.

Gene-editing offers ...

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