Scientists chart how exercise affects the body
A new study maps the genes and cellular pathways that contribute to exercise-induced weight loss.
A new study maps the genes and cellular pathways that contribute to exercise-induced weight loss.
MIT scientists have discovered a population of neurons that light up whenever we see images of food.
The Jameel Index for Food Trade and Vulnerability — a project supported by Community Jameel — will study the implications of climate change on food security as they relate to trade.
CassVita, founded by an MIT alumnus, has created a biotechnology to increase the shelf life of cassava, a nutritious but perishable root vegetable.
The grants total over $1 million in support of research that addresses issues in the water and food sectors.
Students are driving innovative research to promote water and food security for all.
A Climate Grand Challenges flagship project aims to reduce agriculture-driven emissions while making food crop plants heartier and more nutritious.
Mechanical engineers put an Oreo’s cream filling through a battery of tests to understand what happens when two wafers are twisted apart.
Mary Gehring is using her background in plant epigenetics to grow climate-resilient crops.
Efforts ramp up to include the launch of new partnerships, support for local food industries, and a food-startup incubator in the Stratton Student Center.
First-year students visit nonprofit grocer in Central Square providing low-cost, nutritious food; learn about food resources at MIT.
MIT alumni-founded Spoiler Alert matches major food brands with discount grocers to sell perishable products.
The 2021-22 Accenture Fellows are bolstering research and igniting ideas to help transform global business.
The Raman spectroscopy-based method enables early detection and quantification of pathogens in plants, to enhance plant disease management.
A delegation from MIT traveled to Glasgow for COP26, where international negotiators sought to keep global climate goals on track.