It may not come as a big surprise, but dogs would rather have food than a toy.

Halloween is a sustainability nightmare – but it doesn’t have to be.

"...bakers can influence the aroma of their sourdough by using different flours, because those flours will foster different communities of bacteria."

Our study shows the UK must prepare for, and respond to, the risks associated with future food shortages.

After a 14-year-old died doing a viral spicy chip challenge, many parents have called for more awareness about the risks of these challenges.

Recent study investigated how fast genes are being transferred between distantly related species.

Big name food brands are pursuing decarbonisation – but they are squeezing farmers in the process.

Farming has made crop plants reliant on synthetic fertilisers, but we can reactivate their ability to engage with beneficial microorganisms and make them more independent.

New research shows the potential of fermentation for producing plant-based cheese that people want to eat.

Did the Green Revolution, which brought high-tech agriculture to developing nations in the 1960s, prevent famine? Recent research takes a much more skeptical view.