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Showing 3 results from a total of 3

| Issue 63

From Petri dish to plate: the journey of cultivated meat

Future food: would you bite into a test-tube burger or a Petri dish steak? How do we make lab-grown meat, and what might it mean for health, farming, and the environment?

Ages: 11-14, 14-16, 16-19;
Topics: Biology, Health, Science and society, Sustainability

| Issue 41

Cellulose: from trees to treats

The same molecule that keeps mighty trees standing also led to the first multicellular life forms – and can even be used to make sweet treats.

Ages: 14-16, 16-19;
Topics: Biology, Chemistry, Health

| Issue 30

From methional to fried chicken

Methional played centre stage at the recent Second International Contest for Note by Note Cooking. The challenge: to make dishes containing only methional and ‘pure’ compounds such as milk proteins, alcohols, amino acids and flavour chemicals, and, ideally, no plant tissues, meat, fish or eggs

Ages: 14-16, 16-19;
Topics: Biology, Chemistry