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Through materials science, we can tailor existing substances or engineer completely novel materials to generate new and useful properties. In this article, we look at some of the research creating a more sustainable future.

New research suggests that silver nanoparticles can leach out of antimicrobial plastic packaging and contaminate solid foods.

Kimchi is a dietary staple of Korean diets, and for good reason, according to research.

Researchers have developed a new electrically active biomaterial that can be transplanted into the body to improve recovery following central nervous system injuries. The material acts as a scaffold that also provides electrical stimulation.

Researchers have developed a first-of-its-kind, 3D-printed cellulose-based fungal microbial fuel cell (MFC). The device is powerful enough to operate small sensors and could be used in agriculture or rural research.

In the food and beverage industry, AI is predicted to help automate food production, streamline supply chains and personalize consumer nutrition. But is any of this feasible?

With the advent of machine learning and artificial intelligence, materials science could be poised to take its next big leap in efficiency since the introduction of computational chemistry.

This article explores some of the challenges in food authenticity testing, how advancements in technology have impacted the field, and consumer awareness and protection.

To get some answers, Technology Networks posed these questions to Dr. Leigh Frame, an associate professor of clinical research and chief wellness officer at George Washington’s School of Medicine and Health Sciences.

Most diabetic wound care products are passive dressings, only providing a protective barrier against the external environment. This article explores how hydrogel technologies can promote diabetic wound healing.