The Foundation for Food & Agriculture Research (FFAR) is providing a Seeding Solutions grant to the Donald Danforth Plant Science Center to accelerate development of perennial crops.
New variety offers superior popping quality and a new type of popped grain
A team of researchers have identified a gene that regulates tomato softening independent of ripening, a finding that could help tomato and other fruit breeders strike the right balance between good shelf life and high-quality flavor.
Pectin acts as food source for soil-dwelling rhizobacteria
RUDN University biologist experimentally proved that adding pineapple peel powder to the diet of Nile tilapia accelerates its growth. This organic feed additive also increases their resistance to infections. An inexpensive supplement will be useful for fish farms.
Starting the day with a cup of coffee is a daily ritual for many across the United States, and variations on coffee have changed over time, including the trendy options — iced, frozen, cold brew — and of course, the traditional hot and black.
The International Maize and Wheat Improvement Center (CIMMYT) has joined the International Wheat Genome Sequencing Consortium IWGSC) as a sponsoring partner, both organizations announced today.
When it comes to a food safety crisis like an E.coli outbreak, little restaurant brands have an outsized influence.
The salt (sodium) content of processed meat and fish products is so high in the US that it ranks second in the world, finds a 5-country study published in the online journal BMJ Open.
Researchers from Cornell University are blending food science expertise and computer programming savvy to help the food industry stop Listeria outbreaks.
Pomace – the mashed, leftover pulp from red grapes in the early process of making wine – is considered byproduct rubbish. But maybe not for long. In a new Cornell University-led food science study, researchers now demonstrate how viticultural trash could be a nutritive treasure.
Automation, artificial intelligence and robotics represent potentially monumental changes for agriculture’s future, and Azlan Zahid hopes his research will spearhead that evolution for urban farming.
A study by IIASA researchers and Chinese colleagues shows that carefully designed policies across the whole of China’s food system, including international trade, are crucial to ensuring that future demand can be satisfied without destroying the environment.
Food Compass, a new nutrient profiling system, rates the healthfulness of foods, beverages, and mixed meals on a score of 1-100 based on a wide range of science-based attributes. This adaptable tool aims to encourage healthier choices, spur industry reformulation, and guide nutrition policies.
Human feces don’t usually stick around for long—and certainly not for thousands of years. But exceptions to this general rule are found in a few places in the world, including prehistoric salt mines of the Austrian UNESCO World Heritage area Hallstatt-Dachstein/Salzkammergut.
Who doesn't like the smell of caramel? However, the olfactory receptor that contributes decisively to this sensory impression was unknown until now.
Researchers have identified how iron deficient plants protect themselves from damaging light, according to a Dartmouth study.
Fraudulent practices in food production, especially false claims of geographical origin, cause billions of dollars in economic damage every year.
Results from an IAFNS Symposium focused on per- and polyfluoroalkyl chemicals highlights new measures, lab methods and exposures to address potential health hazards from food consumption.
AgTech NEXT 2021 CLIMATE CHANGE: Seeing Things Differently, will continue on November 18, at 1PM CST featuring a keynote address by Joe Cornelius, PhD, CEO, Gates Ag One.
Coffee, that savior of the underslept, comes with enormous environmental and social costs, from the loss of forest habitats as woodlands are converted to crops, to the economic precarity of small-scale farmers whose livelihoods depend on the whims of international markets.
Fall and winter 2021 IAFNS webinar series highlights topical research from Canadian universities on polymers in sustainable packaging, antioxidants in cereal grains, and many other presentations.
A Chula lecturer from the Faculty of Science has analyzed sugar and amino acid content in durian stems to indicate the age of the fruits before harvesting them to help growers identify the right products for distribution and export, and aims to develop a sensor to detect ripeness in all varieties of durians.
Superhero of the plant work is a powerful solution to challenges
IAFNS upcoming Science Innovation Showcase could feature your data-driven presentation on a new nutrition or food safety idea.
Iowa State University scientists are leading an effort to improve efficiency and genetics in organic corn production. Most seeds bred for growing corn are suited to conventional agricultural systems, not organic. The researchers will create proof-of-concept corn varieties specifically for organic production, a fast-growing sector of the agricultural world.
In January 2021, Empa and BASE (Basel Agency for Sustainable Energy) were among the winners of the prestigious Inclusive Growth and Recovery Challenge by data.org, a platform for partnerships committed to build the field of data science for social impact. In their project, the team is developing a mobile app that aims to give smallholder farmers in rural India advice on how to better store their fresh foods and when to sell them. Eight months into the project, the team has forged partnerships with cooling solution providers, collected open-source data for India, and developed digital food twins.
A UO biologist and former UO postdoctoral fellow have looked for ways to incentivize almond growers to adopt bee-friendly practices, such as planting cover crops, adopting permanent pollinator habitat and adopting best management practices for bees.
“Throw me the idol; I’ll throw you the whip!” - From Raiders of the Lost Ark
Researchers from the Faculty of Allied Health Sciences, Chulalongkorn University, are pleasing noodle lovers with Udon and Vermicelli products made from 100 percent egg white that are high in protein, low in fat, and gluten-free, suitable for health lovers and those who wish to control their weight, the elderly, people with certain diseases, and cancer patients. The team hopes to expand the market all over Asia to meet the health and nutrition needs of the present generation.
A new partnership revealing the genetic secrets hidden in 7,000 grapevines are yielding clues that could make the U.S. grape industry more resilient and deliver new kinds of grapes to benefit growers and consumers alike.
Apple juice lovers won’t be left with a bad taste, thanks to a new Cornell University study that identifies three new bacteria species, one of which fouls up the flavor.
Scientists focus on nutritional and sensory quality research.
Food manufacturers can now enter data on the safe, live microbes in their products into a global database with an eye towards building the evidence to support a recommended amount for the diet.
Unique collaboration of nutritionists, engineers, kinesiologists and other researchers review the state of the science and frame cross-disciplinary approach to advancing public health
Crop wild relatives of beans topic of blog, celebrated yearly by crop society
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Researchers reporting in ACS’ Journal of Agricultural and Food Chemistry have found that levels of volatile, sulfurous compounds are similar in parent-child pairs, suggesting shared oral microbiomes. They also found that high levels cause children to dislike the vegetables.
Bacon could be back on the menu of health-conscious diners thanks to an unlikely salvation: Japanese knotweed.
Fall and winter 2021 IAFNS webinar series highlights topical research from Canadian universities on polymers in sustainable packaging, antioxidants in cereal grains, and many other presentations.
Imagine having your own digital personal chef; ready to cook whatever you want, tailoring the shape, texture, and flavor just for you--all at the push of a button. Columbia engineers have been working on doing just that, using lasers for cooking and 3D printing technology for assembling foods. In their new study they discovered that laser-cooked meat shrinks 50% less, retains double the moisture content, and shows similar flavor development to conventionally cooked meat.
New hot pepper agronomic practices and technologies could help rejuvenate the U.S. market and help reduce production costs for producers.
Humane Society of the United States (HSUS) Forward Food Food and Nutrition Coordinator Sonny Rodriguez will moderate an expert panel of speakers as they share ways of successfully integrating plant-based menu items and Meatless Monday promotions into their higher education foodservice operations.
In powerful testimony to members of the United States Congress today, Stephen Ritz, acclaimed teacher, founder of Green Bronx Machine and best-selling author of The Power of a Plant: A Teacher’s Odyssey to Grow Healthy Minds and Schools, made the case for public schools’ role in ending hunger and improving health and nutrition in America.
Closing food and nutrient loops within cities benefits several facets of city life
Researchers reporting in Environmental Science & Technology measured 60 DBPs in three types of tea, unexpectedly finding lower levels in brewed tea than in tap water. However, they also detected many unknown DBPs with uncertain health effects.
Stephen Ritz, acclaimed teacher, founder of Green Bronx Machine and best-selling author of The Power of a Plant: A Teacher’s Odyssey to Grow Healthy Minds and Schools, has been invited by United States Congressman James P. McGovern (MA-02), Chairman of the House Rules Committee, to testify before Congress on the role of schools in ending hunger and improving nutrition. Ritz will testify on Wednesday, September 15 at 11:00 a.m. His testimony can be viewed live at: https://youtu.be/AoB13ifdO6I.
With funding from the West Virginia University Office of the Provost’s competitive Transform This! Challenge Grants, the WVU Campus Food Garden was installed to provide equitable access to fresh produce for those struggling with food insecurity.
The Chula Science students team recently won the “ASEAN Food Innovation Challenge 2021” with the imitation Wagyu beef — “The Marble Booster” made from 100 percent high-protein plants. Low in cholesterol, and seasoned with immunity-boosting herbs, this product is soon to be produced and sold in collaboration with Charoen Pokphand Foods (CPF).
Johns Hopkins Medicine researchers report that food science principles have helped them determine how unusual droplets within cells stay organized and avoid dissolving into the rest of the cell’s gelatinous interior.
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