Montreal, Thursday, June 29, 2017 - Scientists are taking a keen interest in the contents of our plates. In fact, they're perfecting foods to make them healthier, more sustainable, tastier and more fun. In its latest issue on newsstands today, the magazine Québec science explores the theme of food in a special 20-page dossier. À table!
In search of taste
Researchers turn every bite into a scientific experiment. Open wide!
Agriculture's new hackers
Welcome to the age of non-browning mushrooms, seedless tomatoes and rice that blooms on demand.
Food genius
Dancing soup, edible clouds and multicolored pasta: Irwin Adam Eydelant titillates the senses to get people thinking about food. Portrait of a colorful engineer!
The molecule that will save mangoes
In India, growers lose a third of their mango crop every year. The use of a natural compound could change all that.
Is salt irreplaceable?
Unlike sugar, salt still has no substitute worthy of the name.
Also in this issue, a report on science and cycling, presented as part of Vélo Québec's 50th anniversary celebrations. The work of a small group of researchers on the bike's ability to stand upright on its own has rekindled scientific interest in the subject. How can science revolutionize the bicycle?
