Choices by consumers and farmers can help limit global warming, but climate change may also curtail those choices in the future.

Climate Changed Symposium combines art and science to envision the global food system under climate change.

MIT economist David Atkin looks beneath the surface of global commerce.

Continuous-flow chemistry device used for drug production could find use in long-duration space missions.

Strain of intestinal bacteria can stop a high-salt diet from inducing inflammatory response linked to hypertension.

Condensation-based method developed at MIT could create stable nanoscale emulsions.

New Research Reception gives alumni and the community an inside look at research and initiatives in Department of Civil and Environmental Engineering.

Studies by Richard Wurtman have led to development of nutrient mix shown to slow cognitive impairment in early stages of the disease.

MIT field study shows that arsenic in groundwater reduces rice yields in Bangladesh.

T.K. Pillan ’90 created Veggie Grill, a completely plant-based, fast-casual eatery that is now the largest vegan and vegetarian restaurant company in the U.S.