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The Science of Making Food Taste Better

1 minute read


The University of Florida’s strawberry-breeding program used modern chemistry and genetic analysis to isolate what gives the fruit flavor. In 2015 it released a sweet, disease-resistant strawberry called Florida Sensation.


Two groups of scientists, one from Mars Inc. and the other backed by Hershey, determined the DNA sequence of the cacao tree in 2010. The discovery could allow them to isolate what makes chocolate taste so good.


The Eastern Broccoli Project at Cornell University is attempting to create new hybrid broccoli varieties that can retain flavor and thrive in the hot and humid conditions that characterize summers on the East Coast.

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