Brewing Cell-Derived Coffee in a Lab for More Sustainable Lattes
Cell-derived coffee gets its start in a lab instead of a field, and soon its flavor profile will be comparable enough to meet the rising coffee demand.
Read MoreCell-derived coffee gets its start in a lab instead of a field, and soon its flavor profile will be comparable enough to meet the rising coffee demand.
Read MoreRainforest conservation gains new focus with the discovery that just 2% of the diverse tree species in the forest account for half the trees.
Read MoreCertain plastics are easier to recycle based on their internal structure. Scientists can change that structure to increase what we recycle.
Read MoreScientists examine how soil microbial communities resume ecosystem functioning after a wildfire, with a focus on the effects of dispersal.
Read MoreTravelers with FjordPhyto sample phytoplankton in Antarctica, helping scientists learn how this fertile ocean region is changing.
Read MoreMicroorganisms increase the level of carbon storage in the soil, making them key players in mitigating the effects of climate change.
Read MoreClimate change and pesticides spell double trouble for bee behavior, but pesticide risk to bees varies depending on the temperature.
Read MoreDroughts can wreak havoc on food supply and crop production, but a new study shows that ethanol can help crops survive.
Read MoreAre you wondering if the well-known mosquito eaters actually eat mosquitos? Find out the answer to this question and more.
Read MoreRising temperatures in recent years have been linked to observed shifts in bee phenology. These changes may impact pollination.
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