High-fat feeding can cause impairments in the functioning of the mesolimbic dopamine system, says Stephanie Fulton of the University of Montreal and the CHUM Research Centre (CRCHUM.) This system is a critical brain pathway controlling motivation. Fulton's findings, published recently in Neuropsychopharmacology, may have great health implications.

North Carolina State University researchers have developed an effective and environmentally benign method to combat bacteria by engineering nanoscale particles that add the antimicrobial potency of silver to a core of lignin, a ubiquitous substance found in all plant cells. The findings introduce ideas for better, greener and safer nanotechnology and could lead to enhanced efficiency of antimicrobial products used in agriculture and personal care.

Blue LEDs can kill off pathogens most effectively in cold temperatures and acidic conditions.

Sometimes you don’t need a crystal ball to predict the future—it’s right in front of you. That’s why FutureFood 2050 turned to top food technology innovators to find out more about the latest projects with the potential to revolutionize different areas of our food system.

A new study at the University of Wisconsin-Madison has linked two seemingly unrelated cancer treatments that are both now being tested in clinical trials.

New robotic lawn mowing technology aims to deliver freshly cut yards with little set-up.

Decline in bumblebee species, and their habitats, caused by global warming

Self-assertive behavior by men toward female bosses could disrupt the workplace dynamics, stifle team cohesiveness, and negatively affect team performance

Simple everyday phenomenon was unexplained by physics — until now

New network design exploits cheap, power-efficient flash memory without sacrificing speed

We ask a lot of the land: feed the world with crops, power the world with bioenergy, retain nutrients so they don’t pollute our water and air. To help landscapes answer these high demands, scientists from the U.S. Department of Energy’s Argonne National Laboratory are designing ways to improve—and hopefully optimize—land use.

Many factors in materials impact foods and beverages. These range from safety issues, such as microbiological contamination, to texture issues, such as the smoothness of peanut butter.