Cover Story

Putting Up Resistance
Putting Up Resistance
Kerry Grens | Jun 1, 2014
Will the public swallow science’s best solution to one of the most dangerous wheat pathogens on the planet?

Features

Designer Livestock
Designer Livestock
Jef Akst | Jun 1, 2014
New technologies will make it easier to manipulate animal genomes, but food products from genetically engineered animals face a long road to market.
Tactical Maneuvers
Tactical Maneuvers
Stephanie Swift | Jun 1, 2014
Scientists are creating viruses that naturally home in on tumor cells while simultaneously boosting the body’s immune system to fight cancer.

Contributors

Contributors

Contributors

Contributors

Meet some of the people featured in the June 2014 issue of The Scientist

Editorial

A Lot to Chew On

A Lot to Chew On

A Lot to Chew On

Complex layers of science, policy, and public opinion surround the things we eat and drink.

Speaking of Science

Speaking of Food Science

Speaking of Food Science

Speaking of Food Science

June 2014's selection of notable quotes

Notebook

Carpe Carp!

Carpe Carp!

Carpe Carp!

Can putting invasive species on the menu contain troublesome animals and plants?
Barf-Less Brews

Barf-Less Brews

Barf-Less Brews

Genetic engineering could help keep harmful toxins out of barley and beer, but will consumers with a thirst for craft malts and brews buy into it?
Waste Not, Want Not

Waste Not, Want Not

Waste Not, Want Not

Researchers and entrepreneurs divert food waste from landfills by turning it into a variety of ingenious products.
Parsing Pathogens

Parsing Pathogens

Parsing Pathogens

Meet the peptide-covered microcantilever device capable of differentiating subtypes of Salmonella.

Critic at Large

Wild Relatives

Wild Relatives

Wild Relatives

As rich sources of genetic diversity, the progenitors and kin of today’s food crops hold great promise for improving production in agriculture’s challenging future.

Thought Experiment

Digesting Dietary Data

Digesting Dietary Data

Digesting Dietary Data

Why are there so many contradictory nutrition studies, and how can they be improved?

Modus Operandi

Film Stars

Film Stars

Film Stars

Engineered bacteria can shape electricity-conducting nanowires.

The Literature

Longevity Diet

Longevity Diet

Longevity Diet

Researchers unmask a gene that protects C. elegans from lifespan-shrinking metabolic byproducts.
Beneficial Brew

Beneficial Brew

Beneficial Brew

Drinking green tea appears to boost the activity of DNA repair enzymes.
Nutrient-Sensing Neurons

Nutrient-Sensing Neurons

Nutrient-Sensing Neurons

Using just three dopaminergic neurons, Drosophila larvae can sense whether a food source lacks a full roster of essential amino acids.

Profile

Mutagens and Multivitamins

Mutagens and Multivitamins

Mutagens and Multivitamins

Not one to shy away from controversy, Bruce Ames has pitted himself against industry groups, environmentalists, and his peers through his work identifying DNA mutagens. And he’s not done yet.

Scientist to Watch

Haley Oliver: Master of Meat

Haley Oliver: Master of Meat

Haley Oliver: Master of Meat

Assistant Professor, Department of Food Science, Purdue University, Age: 32

Lab Tools

Moving Target

Moving Target

Moving Target

New mass spectrometry–based techniques are blurring the lines between discovery and targeted proteomics.
Singularly Alluring

Singularly Alluring

Singularly Alluring

Microfluidic tools and techniques for investigating cells, one by one

Careers

Simultaneous Release

Simultaneous Release

Simultaneous Release

Coordinating the submission of manuscripts can strike a healthy balance between competition and collaboration.

Reading Frames

Drunks and Monkeys

Drunks and Monkeys

Drunks and Monkeys

Understanding our primate ancestors’ relationship with alcohol can inform its use by modern humans.
 

Capsule Reviews

Capsule Reviews

Capsule Reviews

Capsule Reviews

Proof, Caffeinated, A Sting in the Tale, and The Insect Cookbook

Foundations

Wheat Whisperer, circa 1953

Wheat Whisperer, circa 1953

Wheat Whisperer, circa 1953

The Green Revolution of the 20th century began with Norman Borlaug’s development of a short-statured, large-grained wheat.