This issue of Scientific American Reports features a fascinating feature about the future of food, hypothesizing about where it could come from and what it might look like in years to come, especially as the field of genetic modification advances. This edition of the popular magazine also addresses related food-science issues, including the difference between past and present nutrition, the result of reduced caloric intake on human longevity, and the effects of obesity on lifelong health and well-being.
Narrator Mark Moran’s engaging and well-paced performance of these fascinating articles makes it easy even for laypeople to understand and learn from the complex content therein.
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Covers everything you need to know for a basic knowledge of nutrition. It covers where the industry will go in the future, what is being worked on right now and what the future holds for us. Very informative, defiantly worth it.
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