Food
Engineering the perfect Easter egg
The key to the perfect chocolate Easter egg is melting cocoa butter at the right temperature during manufacturing, according to the University of Melbourne.
False labelling hides the truth about superfoods
False and misleading claims about foods' health-boosting benefits are bad news for consumers - but Australia's regulatory system is ill-equipped to act.
The tiny drop fighting the big problem of antibiotic resistance
As antibiotic-resistant superbugs pose an increasing threat to human health, a new chicken vaccine could help stop them in their tracks.
Climate change: What it means for fruits
Some fruits may be in short supply in coming years, says new University of Melbourne research on the impact of climate change on Australia's fruit growing.
So you think you know chocolate?
By name and by nature, chocolate is worshipped the world over. But what is it, how is it made, and why do we love it so much? Here’s chemistry to explain.
More than just strong bones
What effect does a diet rich in dairy products have on health? And should you save the cheese board for special occasions?