The Science on Your Plate

Nearly everything we eat has been shaped by science in some way. Biotechnology began with beer, canning (eventually) conquered contamination, and plastics preserved fresh food in new ways. From the science of flavor to the color of margarine, you’re tasting science with every bite.


    Copy the above HTML to republish this content. We have formatted the material to follow our guidelines, which include our credit requirements. Please review our full list of guidelines for more information. By republishing this content, you agree to our republication requirements.