From ancient miso and sake to modern probiotics and precision fermentation, koji fungus is transforming how we understand food, health, and biotechnology.

At Rowan, Farber teaches biology through the art of what he calls “yeast hunting.” ...

In this article, experts discuss how cellular agriculture could deliver sustainable meat and dairy, the technical and ...

Bean-free coffee startup Prefer has secured US$4.2million in an oversubscribed pre-series A funding round and now eyes ...

In the field of plant science, waterlogging emerges as a significant barrier to plant growth, inciting profound changes in ...

We know fermented foods do us good, but the ZOE founder's new book still surprises with fascinating facts - and avoids ...

Corpse plants definitely earn their nickname. Their pungent odors attract not only the carrion insects—beetles and flies ...

Bringing the magic of fermentation to your kitchen is a fantastic way to preserve your garden’s harvest, unlock new flavors, ...

Researchers at the University of Nottingham have developed a lab-based cocoa fermentation method using defined microbial ...

Genes are the building blocks of life, and the genetic code provides the instructions for the complex processes that make ...

A mysterious sticky substance found in ancient bronze jars baffled scientists for decades. Now, after 70 years and ...

Researchers showed that many mitochondrial proteins enter the organelle during synthesis, guided by folding patterns and structural signals. This discovery revises decades of biochemical models. Mitoc ...