Researchers suggest doing away with traditional definition of a nanoparticle to provide a focus for environmental, health and safety studies, and future regulation
On 1 September, the Central Audit Office released a shocking report, exposing 54 ministries or central government-affiliated institutions as having misused their funding.
This week a Chinese think tank formally predicted that the country has the potential to reduce its carbon emissions significantly earlier than previously expected.
A serious case of pollution in Fengxiang County in northwestern Shaanxi Province in early August led to 174 children from three villages being diagnosed with lead poisoning.
Air pollution exceeded guidelines set by the World Health Organization (WHO) and was about one third higher than reported by Chinese officials during the Games.
Billions of people owe their lives to our ability to grab nitrogen out of the air to fertilise our crops. But there can be too much of a good thing, reports Kira Weissman
Food scientists are developing increasingly sophisticated packaging materials to extend shelf life of many foods. Nina Notman looks at the delicacies on offer
The ancient tradition of bread baking depends on a cascade of chemical reactions. Scientists have found myriad ways to modify the process, say Bryan Reuben and Tom Coultate
Every day, scientists at RSSL's food analysis labs in Reading, UK, investigate cases of food adulteration. Hayley Birch was let in on a few secrets of the trade
Decades of underinvestment in agricultural research have taken their toll but now is the time to bring in young scientists to find new ways to feed the world, says Ian Crute
French physical chemist Hervé This is one of the founding fathers of molecular gastronomy. He takes James Mitchell Crow on a tour of the discipline - and dispels a few myths
Denise Smith heads the food science department at Ohio State University, US. She is thrilled by the large numbers of students switching to food science, as she tells Yfke Hager
Chemistry is often compared to cookery, and the pages of a typical cookbook read like the pages of the wonderful compendia Organic- and Inorganic Syntheses