Innovation articles

Plant waste may find place at the table

Plant waste may find place at the table

Virginia Tech scientist Y.-H. Percival Zhang is turning plant waste into starches that could one day be ingredients in human food products. Y.-H. Percival Zhang Producing enough food and generating enough sustainable energy are two of our biggest challenges for the future. Y.-H. Percival Zhang, a Virginia Tech biological systems engineering professor, intends to meet

Ocean seafood failing the acid test

German marine biologist Ulf Riebesell says the unchecked pace of ocean acidification threatens to deplete future supplies of seafood and fish. Ulf Riebesell The increasing acidity of the world’s oceans is happening silently and invisibly for now. But the impact on our food chain—including declining numbers of certain edible species—will become more and more visible

Satisfying African agriculture’s growing thirst

The water for farming is there, says water resources engineer Janos Bogardi, but it will take new tactics to meet the continent’s projected needs. Janos Bogardi The violent water-challenged world of Mad Max may make for exciting movies, but a future driven by global wars over water shortages is an unlikely scenario, says water resources

In the Kitchen with Chef Watson

Cognitive Cooking with Chef Watson, a new cookbook by IBM and the Institute of Culinary Education, presents more than 65 recipes partially created by a cognitive computer named Watson, according to a story on Yahoo! Food. Once loaded with thousands of recipes and a database of food chemical compositions and common flavor pairings, Watson created

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