A new study comparing Velociraptors and their modern counterparts, Komodo dragons and crocodiles, concludes that raptors were unlikely to be social, pack-hunters, in contradiction to their popularized portrayal in the ‘Jurassic Park’ movies. Continue reading ‘Jurassic Park’ was wrong: Study suggests raptors didn’t hunt in packs
Scientists find that diets high in fats and sugars can disrupt the body’s biological clock, leading to any-time snacking. This overconsumption was found to be dependent on the function of dopamine-regulating neurons in the “biological-clock” region of the brain. Continue reading High fat diets can affect how often you snack
Helping malnourished kids recover means we can’t just feed only them – we also have to feed their bacteria. And the bacteria are picky eaters. Continue reading Malnourished children don’t just need more food—they also need more microbes
By introducing a tool commonly used to study brain function into the leaves of plants, researchers at the University of Glasgow have developed a technique that shows promise in improving the efficiency of food production by controlling how quickly plants respond to changing conditions. Not only does this method produce a more desirable solution to improving efficiency than previous methods, it also highlights the importance of employing tools in non-conventional scenarios to produce clever solutions to complex problems. Continue reading Speedy Plants for Improving Food Production Efficiency
by Jessleen K. Kanwal figures by Brad Wierbowski Imagine for a moment that you are unable to taste or smell anything. For many patients undergoing chemotherapy, this is an everyday reality of their daily fight against cancer. Chemotherapy kills fast-growing cells in the body in an effort to eradicate tumors. Taste receptor cells located on our tongue are also fast-growing, regenerating every 2 weeks. Thus, … Continue reading Brain tricks to make food taste sweeter: How to transform taste perception and why it matters
by C. Rose Kennedy figures by Kaitlyn Choi What’s in a Flavor? The word “flavor” pervades our daily vocabulary, evoking associations of rich or vivid experiences beyond the experience of eating. Even in the literal context, the Flavor Extract Manufacturers Association (FEMA) describes flavor as “the entire range of sensations that we perceive when we eat a food or drink a beverage. Flavor encompasses a substance’s … Continue reading The Flavor Rundown: Natural vs. Artificial Flavors
by Jeff Bessen cartoon by Shannon McArdel Before forming an opinion on genetically modified foods, one should understand what genes are in the first place. Knowledge of the history and biological function of genes helps explain why scientists are almost unanimous in their endorsement of the safety of GMOs. If the genome of a cell is a bestselling novel – say, Harry Potter – … Continue reading Opinion–GMO: It’s easy as D-N-A!