Food
Let’s get fizzy with kombucha
As we reach peak kombucha, curious minds are asking exactly what it is, where it came from and is it …
How science is supersizing your veggies
It turns out that plants and animals sense nutrients in the same way.
Deep diving into the science of beer
How high-tech equipment usually reserved for medical research could help brew the perfect pint.
The amazing influence of gut microbes in our immune system
Could autoimmune and allergic conditions like Crohn’s disease, multiple sclerosis or type 1 diabetes one day be treated with microbes …
Red meat in the spotlight: is it really bad for us?
There’s been a lot of stories about certain foods being bad for us, only for another piece of research to …
Cutting the cups: how to dispose of an everyday problem
More than 160 students are working together on plans for the end of single-use coffee cups at a Perth university.
World-first WA study examines Perth poo for microplastics
These researchers plan to use Perth poo to find out exactly how much plastic we eat and what we can …
Solar in WA: Here comes the Sun
It’s no surprise Western Australia has a lot of sunshine. But what are we doing with it?
The science of steak
Perth’s Unocart is changing grocery delivery in more ways than you think
Sustainable seafood for the silly season
Grubs are up this Christmas
Always have room for dessert? Here’s why
Santa calorie counting
RNAi: The secret to making our food better
Deep pockets and undesirable visitors in the Swan Valley
What’s the secret to the perfect Italian pizza?
Benefits of garlic extend to Alzheimer’s
Want to tackle climate change? Tackle your food waste first
Is emotional drinking real?
Gut Feeling: how to feed your gut bacteria
Food security in Australia: is anyone safe?
Perth’s love of Uber Eats: food delivery apps takeover
Shaking off the salt for a healthier heart
US$560 billion of wasted fish over the past half century
A beer that’s truly out of this world
Three everyday groceries that can harm you
Analysing Canteen Food
Is it really bad to drink blood?
LiveLighter’s quick cooking tips for the time poor
WA whiskey among world’s best
How gold rush prospectors made the original smart fridge
Lupins—from stock feed to superfood
Goat grass helps feed the world
Australian eggs under review
Investing in Aussie wines
Genetically modified produce: misunderstood wonders
Sowing the seeds of a better brew
Warding off Alzheimer’s through good food
The science behind creating amazing new flavours
Water recycling for WA’s future
Can you taste carbohydrates? Beware, they may end up on your waist
Happy little vegemites
What do The Wiggles have to do with your colon?
Shark fin soup: leaving a deadly wake
Exercise your right to choose
Sneaky calorie cut
Eating well in the food desert
Customising solutions: whiteflies and world hunger
Iconic Margaret River marron in hot water
Teach mankind to fish … and we will waste 10 million tonnes each year
The science of life changing noodles
Carrot vodka? It’s worth a shot
Planning vital for ethical bush tucker
Is it really bad to eat people?
Crunch time – would you eat an insect?
Pint of Science events in Perth
Insta-worthy and ecofriendly – The Raw Kitchen
Childcare centres offer too much junk food
‘Peanut clinics’ to prevent allergies
Spices, depression and the rise of the turmeric latte
Taking Notes: Aquaculture
Lovers of coffee, masters of mycology
Is the Paleo Diet good for us?
Particle Puns
