Food Science

Harry Hall, Campbell's chief agricultural expert, inspects tomatoes in his office at Campbell's research farm in Cinnaminson, New Jersey sometime in the 1920s.

How Campbell Soup Turned New Jersey Into a Tomato-Growing State

The canned food company's tomato breeding program was responsible for developing several important varieties

Orange and lemon groves as well as the residence of the citrus pioneer William Wolfskill, c. 1882. 

The Bug That Saved California

The Golden State’s citrus industry faced a lethal threat. The solution would herald a new kind of pest control

The science behind bubbles in champagne is an active field of research. Here, a red spotlight highlights bubbles growing at the bottom of a goblet, where they stick thanks to surface tension.

The Science Behind Champagne Bubbles

As you uncork that bottle and raise your glass, take time to toast the physics and chemistry along with the New Year

Learn about Gullah Geechee staples, incredible festivals around the world and the future of food in our top picks of the year.

The Best Books of 2021

The Ten Best Books About Food of 2021

From cookbooks to a memoir to a guide to hundreds of food adventures across the globe, these new titles will leave you satisfied

Andrew Pelling adds cells to an ear-shaped scaffold made from apple flesh.

Inside the Innovative Lab Growing Mammal Tissue Using Plants as Scaffolds

Researchers at the University of Ottawa have used apple flesh to create human tissue in the shape of an ear and asparagus stalks to regenerate spinal cords

For the Deep Space Food Challenge, teams were asked to design food production technology that would support a crew of four astronauts during long-term space missions without resupplying and achieve the most outstanding amount of food output with minimal inputs and virtually no waste. (Pictured: NASA Astronaut Megan McArthur aboard the ISS)
 

Innovation for Good

From an Electric Cow to Space Bread, NASA Announces First-Round Winners of Deep Space Food Challenge

The competition aims to solve nutrition and food security issues in outer space and on Earth

Using CRISPR technology, scientists plan to modify the strawberries' genes to improve their shelf life, extend the growing season and reduce food waste.

Using CRISPR Technology, Scientists Plan to Grow a More Durable Strawberry

If successful, these will be the first gene-edited strawberries to be sold commercially

Not just food: Plant chemicals within nectar yield honey that packs a pharmaceutical punch and helps keep bees healthy.

Honey Has Numerous Health Benefits for Bees

From pesticide detox to increased longevity, the pros of the sweet stuff go well beyond simply nourishing the hardworking insects in the hive

Top Spanish chefs have endorsed garum as a fishy sauce with deep roots in Spanish and Roman history.

Culinary Detectives Try to Recover the Formula for a Deliciously Fishy Roman Condiment

From Pompeii to modern laboratories, scholars are working to recreate garum, a sauce made from decaying fish that delighted ancient Rome

Coffee leaves cultured in laboratory conditions produced a brewed batch that smelled and tasted like the real deal.

Lab-Grown Coffee Passes Taste Test

Finnish researchers brew batch using a bioreactor for a more sustainable, climate-conserving java crop

Can a machine be taught to understand the plant world?

Innovation for Good

Is This Weed-Spotting, Yield-Predicting Rover the Future of Farming?

The robot, developed by Alphabet Inc.'s X, will make its public debut at the Smithsonian

Scientists recreated the famous beef, which is prized for its fat marbling, or sashi.

Innovation for Good

Scientists Create First 3-D Printed Wagyu Beef

The cultured cut matches the texture and marbling of the famous Japanese meat

Transplanting a human protein, known for promoting growth, into crops may engender larger, heavier and more bountiful plants.

Innovation for Good

Researchers Transfer a Human Protein Into Plants to Supersize Them

While a promising route to boosting crop yields, experts say more work needs to be done to understand why the tweak works

Neither the FDA nor the researchers would identify the brands tested for the study. They also are not advocating that pet owners discontinue using dog foods containing peas at this time.

Are Peas in Common Dog Foods Contributing to Canine Heart Disease?

At this time, the FDA is not advocating that pet owners discontinue using any specific brand. But studying legumes may lead scientists to the root cause

From forests to fish to flakes of snow, the science behind ice cream reaches beyond the cone.

Smithsonian Voices

The Strangely Scientific Endeavor of Making Ice Cream

Ice cream's texture is the result of the same processes that govern concepts like forest recovery, rock formation and sub-zero survival in animals.

Whether your steaks are thick or thin, research can help you grill for optimum flavor.

The Science Behind Grilling the Perfect Steak

Want to learn how cooking transforms beef’s flavor? Meat scientists have the answers.

Western lowland gorilla Moke eating a snack

Smithsonian Voices

The Science Behind the Snacks Animals Eat

Meals to please the palates of giant pandas, flamingos and fishing cats

Currently, single-use plastics lose 95 percent of their value after use, causing a $110 billion loss to global markets every year.

Innovation for Good

Plastic Waste Can Be Transformed Into Vanilla Flavoring

Researchers used microbes to convert plastic waste into the chemical additive

New genetic research finds that the Kordofan melon (pictured), native to Sudan, is the watermelon's closest wild relative.

Researchers Uncover the Watermelon's Origins

A Sudanese plant called the Kordofan melon is the watermelon's closest wild relative, according to a new study

Freshly gathered truffles at Burwell Farms are the fruit of
a bold collaboration—and a proprietary cultivation technique.

Has the American-Grown Truffle Finally Broken Through?

These delicacies, harvested in an experiment in North Carolina, have food-lovers and farmers ravenous for more

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