• share
• favorite_border

Waterhemp, the aggressive weed threatening Corn Belt crop production, is throwing curveballs once again, according to researchers at the University of Illinois Urbana-Champaign. The weed has famously developed resistance to not one or two, but seven herbicide sites-of-action classes, nearly exhausting the chemical tools farmers can use to defend their livelihood.

• share
• favorite_border

Following the signing of the California Food Safety Act, which bans the use of four common food additives linked to health problems, URI Professor of Nutrition Kathleen Melanson lends her expertise to help explain what these ingredients are, what consumers should be aware of, as well as some simple tips to help avoid them.

• share
• favorite_border

While social media platforms have strict policies on illegal muscle-building drugs, the policies around legal muscle-building dietary supplements vary

• share
• favorite_border

Approximately one in eight military families with at least one child reported using a food bank, pantries or other charitable food distribution resources in the past year, according to new research from the University of Georgia.

• share
• favorite_border

A new study published in the journal Substance Use and Misuse finds that while user-generated content and advertising content related to illegal muscle-building drugs is prohibited across all social media platforms, legal muscle-building dietary supplements faced few restrictions.

• share
• favorite_border

Irvine, Calif., Nov. 6, 2023 — Agriculture is one of the hardest human activities to decarbonize; people must eat, but the land-use practices associated with growing crops account for roughly a quarter of global greenhouse gas emissions. Researchers at the University of California, Irvine and other institutions evaluate a new solution to this problem, one that eliminates farms altogether.

• share
• favorite_border

Beer is usually made from barley, leaving those with a gluten allergy unable to enjoy. Sorghum could be an alternative, but complex preparation steps hamper its adoption. A team reporting in ACS’ Journal of Proteome Research has uncovered an enzyme that could improve sorghum-based beers' future.

• share
• favorite_border

Researchers at the World Institute of Kimchi have isolated lactic acid bacteria (LAB) strains with high levels of resistance to phages from kimchi fermented at low temperatures for a long period of time. They have also identified the defense mechanism of the LAB strains against phages, viruses that infect and replicate within bacteria.

• share
• favorite_border

Researchers at Tufts University are studying why we get older, and how to stay healthy as we do--looking at everything from heart and dental health to the relationship between healthy aging and nutrition.

• share
• favorite_border

A team of animal scientists from the University of Illinois Urbana-Champaign is set to deliver a potential game changer for subsistence farmers in Tanzania: cows that produce up to 20 times the milk of indigenous breeds.

• share
• favorite_border

Every year, millions of kids go to houses for ubiquitous trick-or-treating. To ensure what’s put into each trick-or-treater’s bag is a safe treat when eaten, Alexis Hamilton, an assistant professor of food processing microbiology in the College of Agriculture and Life Sciences’ Department of Food Science and Technology, has some tips and tricks.

• share
• favorite_border

The challenges facing global food security and the livelihoods of smallholder farmers over the last year may at first appear insurmountable, yet IICI’s vital work continues to advance impactful agricultural innovations where they are needed most.

• share
• favorite_border

Plants harness energy from sunlight and carbon dioxide through a process called photosynthesis which supports the generation of carbohydrates, proteins, and oils that are stored in seeds – like a kernel of corn, a soybean, or a grain of rice.

• share
• favorite_border

There are few things tastier than the crisp bite of a cold IPA…for now.   A recent study published in the journal Nature Communications found the changing global climate may be affecting the flavor and cost of beer.   A warmer and drier climate is expected to lower the yield of hops — the aromatic flowers of the Humulus lupulus plant that give beer its signature bitter flavor — in Europe up to 18 percent by 2050.

• share
• favorite_border

A lecturer from the Faculty of Allied Health Sciences, Chulalongkorn University in collaboration with the Thai Dietetic Association, has developed 46 nutritious recipes for swallowing training in the elderly, and patients with difficulty swallowing based on recommendations of The International Dysphagia Diet Standardization (IDDSI).

• share
• favorite_border

Researchers from the Charles H. Dyson School of Applied Economics and Management have developed a new method for measuring food insecurity, which for millions of people in the U.S. is more than just an abstract concept.

• share
• favorite_border

Researchers at Cornell have discovered a new grape downy mildew resistance gene – giving the wine and grape industry a powerful new tool to combat this devastating disease.

• share
• favorite_border

We might think that, if you want to feed more people in areas with food insecurity, you can just grow more food. But it isn’t that simple.

• share
• favorite_border

To keep fruit from getting coated in fuzzy mold, researchers in ACS’ Journal of Agricultural and Food Chemistry report that compounds from sunflower stems could help. They suggest the food industry could use these natural compounds to protect against postharvest diseases.

• share
• favorite_border

• share
• favorite_border

Read the latest research news on air pollution, nanoplastics, waterborne illnesses and more in the Pollution channel on Newswise.

• share
• favorite_border

ST. LOUIS, MO, October 23, 2023 — Sustainable agricultural practices are necessary to mitigate climate change and produce more food, fiber, and renewable fuels. A promising new frontier in agriculture is to promote beneficial interactions with microbes as a sustainable mechanism of providing nutrients to crops.

• share
• favorite_border

Researchers from KIT and HeiGIT find that land use change can increase both food production and carbon storage capacity

• share
• favorite_border

A research facility in Ethiopia now bears the name of Curtis Youngs, recognizing the Iowa State University animal science professor’s pivotal contributions to ongoing programs to enhance dairy cattle genetics in the region. The overarching aim is to increase food security in Africa’s top livestock-producing nation by boosting milk production.

• share
• favorite_border

Soybeans, essential in numerous Asian diets and a critical global source for livestock feed, are celebrated for their rich protein and oil contents. Given the significant health benefits of carotenoids – notably their association with reduced disease risks – it's crucial to comprehend the diverse presence of these compounds in soybeans.

• share
• favorite_border

Reports reveal the impacts of food waste on landfill methane emissions and provide updated recommendations for managing food waste.

• share
• favorite_border

Iowa State researchers are developing mathematical models to simulate soybean aphid population dynamics over a growing season with a wide array of stressors, including droughts and floods. The project received a USDA grant earlier this year and is in collaboration with entomologists at Ohio State University.

• share
• favorite_border

The delicate balance between nitrogen (N) and phosphorus (P) in our environment, known as the N:P ratio, has long been understood in the context of nature and food. But a new study suggests that this balance might have far-reaching impacts on our health, influencing everything from the rise of certain cancers to the spread of infectious diseases like malaria and Zika.

• share
• favorite_border

Huge quantities of mung bean starch production result in ecological pollution and protein resource wastage. In response, scientists have devised a solution: MBP-Ca, an efficient calcium supplement derived from mung beans.

• share
• favorite_border

The Food is Medicine Institute at the Friedman School of Nutrition Science and Policy at Tufts University establishes a university-wide initiative aimed at transforming health care through scalable food-based interventions.

• share
• favorite_border

Researchers from the United States, Brazil, and Spain, including scientists with the Fralin Biomedical Research Institute at VTC, published an analysis in a special edition of the British Medical Journal with a timely and controversial recommendation: It’s time for an international shift in the way we think about ultra-processed food.

• share
• favorite_border

University of Virginia School of Medicine researchers have obtained new insights into how African-American and Hispanic-American people’s genes influence their ability to use Omega-3 and Omega-6 fatty acids for good health. The findings are an important step toward “precision nutrition” – where a diet tailored to exactly what our bodies need can help us live longer, healthier lives.

• share
• favorite_border

After ginger root was proven to halt autoimmune disease progression in mice, researchers are now trialing the same concept in humans

• share
• favorite_border

One of the world’s largest crop pathogen surveillance systems is set to expand its capacity to protect wheat productivity in food vulnerable areas of East Africa and South Asia.

• share
• favorite_border

A new study of the microbial ecosystem in sourdough finds that using different types of flour fosters distinct bacterial communities, and that these differences contribute to the variation of sourdough aromas and flavors.

• share
• favorite_border

Ateam from the University of Illinois Urbana-Champaign and the USDA Agricultural Research Service has used SIF to measure the effects of elevated ozone (O3) on soybean plants.

• share
• favorite_border

Initiative aims to strengthen partnerships with Latin America to produce healthier and more sustainable food for people and the planet

• share
• favorite_border

PNNL researchers are investigating the cybersecurity vulnerabilities of an increasingly smart food and agriculture sector.

• share
• favorite_border

In Review of Scientific Instruments, scientists developed a microwave microstrip line planar resonator sensor tool to detect water adulteration in honey. The tool is compact, cost-effective, and easily fabricated. The microstrip line resonator sensor is fabricated on a dielectric substrate, which is an insulator that can efficiently support electrostatic fields, such as ceramic or glass. The team tested honey samples with varying water content and found that the sensor's resonance frequency consistently decreases with increased added water content.

• share
• favorite_border

David Ortega, faculty laureate and associate professor in the College of Agriculture and Natural Resources, provided expert testimony to the United States Senate Committee on Agriculture, Nutrition and Forestry’s hearing on foreign investment in U.S. agriculture on Wednesday, Sept. 27.