In an advance for cultivated meat technology, researchers have developed bovine muscle stem cells that produce their own growth factors, eliminating the need to add the expensive ingredient in the growth media.
A Universitat Rovira i Virgili study finds that this yeast speeds up the winemaking process and improves the organoleptic properties of wines.
Despite ongoing concerns about the health impacts of non-sugar sweeteners such as aspartame, sucralose and stevia, these sweeteners are increasingly found in a variety of foods and beverages, including those aimed at children.
In a few years, popcorn could become a standard element in science classrooms across Illinois and the nation. With funding from a new USDA grant, a University of Illinois Urbana-Champaign crop scientist and collaborating educators are developing a popcorn-based curriculum to reinforce concepts around agricultural science, artificial intelligence, biotechnology, computer science, genomics, research methods, and more for 4-H and high school students.
ST. LOUIS, MO., January 17, 2023 — The Donald Danforth Plant Science Center announced today that Penny Pennington has been elected chair of the Danforth Center Board of Directors.
The latest advanced potato clones from the Texas A&M Potato Breeding Program, especially those for the french fry and fresh markets, will be highlighted during the National Potato Expo by Isabel Vales, Ph.D., Texas A&M AgriLife potato breeder in the Department of Horticultural Sciences in the Texas A&M College of Agriculture and Life Sciences.
ver one-third of the food produced in the United States is never eaten, wasting the resources used to produce, transport, process and distribute it – and much of it is sent to landfills, where it breaks down and generates methane, a powerful greenhouse gas. EPA recently released two new reports quantifying methane emissions from landfilled food waste and updating recommendations for managing wasted food: From Field to Bin: The Environmental Impacts of U.S. Food Waste Management Pathways and Quantifying Methane Emissions from Landfilled Food Waste.
Urban agriculture has the potential to decentralize food supplies, provide environmental benefits like wildlife habitat, and mitigate environmental footprints, but researchers have identified knowledge gaps regarding both the benefits and risks of urban agriculture and the social processes of growing more food in urban areas.
EPA researchers released two new reports to provide more details about the story of food waste in the United States
The U.S. Department of Agriculture estimates that over one-third of the food produced in the United States is never eaten, wasting the resources used to produce, transport, process, and distribute it – and much of it is sent to landfills, where it breaks down and generates methane, a powerful greenhouse gas.
Brian E. Farkas, an industry leader, researcher and professor in food science, has been appointed dean of the University of Delaware’s College of Agriculture and Natural Resources (CANR).
RUDN University agronomists have built a map of the evolution and genetic diversity of millet. This drought-resistant cereal is underestimated, but new data will help to carry out breeding and increase its yield.
Researchers detect hydrocarbons, PAHs and other chemicals in recycled plastics, raising concerns about detecting and evaluating risks in plastic packaging.
To encourage fruit and vegetable consumption among youth, experiential food education programs such as gardening and cooking lessons have increased across both community and school settings.
A review of hundreds of experiments focused on health impacts lays the groundwork for future research in cancer prevention, weight management and other areas.
A UC Riverside study to motivate your new year’s resolutions: it demonstrates that high-fat diets affect genes linked not only to obesity, colon cancer and irritable bowels, but also to the immune system, brain function, and potentially COVID-19 risk.
Monoacylglycerols (MAGs) and diacylglycerols (DAGs) are nonionic molecules found in minor amounts in oils and fats, exhibiting hydrophilic and hydrophobic properties.
Farmers in sub-Saharan Africa need to diversify away from growing maize and switch to crops that are resilient to climate change and supply enough key micronutrients for the population, according to a major research study.
Norway’s exports products derived from from tangle kelp (Laminoria hyperborea) and knotted kelp (Ascophyllum nodosu) to the tune of more than NOK 1 billion a year. The industry mainly extracts alginate from kelp, which is used in over 600 different products as diverse as paint, soft serve ice cream, sauces, bandages, nappies, acid reflux medicine and material for encapsulating cells and medicine.
Scientists are looking for a more environmentally and economically friendly heat pump system to dry food and feed products ranging from grain for livestock to apple chips in the grocery store.
Alternate wetting and drying, a rice irrigation practice dating back to the 1980s, is part of a broader Texas A&M AgriLife study investigating its potential to reduce water and fertilizer use.
With the rise in machine learning applications and artificial intelligence, it's no wonder that more and more scientists and researchers are turning to supercomputers. Supercomputers are commonly used for making predictions with advanced modeling and simulations. This can be applied to climate research, weather forecasting, genomic sequencing, space exploration, aviation engineering and more.
The University of Exeter study has been published in The Journal of Nutrition and is the first of its kind to demonstrate that the ingestion of two of the most commercially available algal species are rich in protein which supports muscle remodeling in young healthy adults.
Congratulations to the team of Chula students, alumni, and professor from the Department of Food Technology at the Faculty of Science for achieving the 1st runner-up award in the ‘General Public’ category at the ASEAN-ASSET FIN-TU Product Development Competition 2023.
Snacks constitute almost a quarter of a day’s calories in U.S. adults and account for about one-third of daily added sugar, a new study suggests.
Bringing together researchers, entrepreneurs, policymakers, and investors, Cellular Agriculture Innovation Day is an opportunity for candid discussion about challenges in the industry and collective conversations on issues such as safety, scaling, and taste in order to move the field forward.
Oregon State University scientists have sequenced the chia genome and in doing so provided a blueprint for future research that capitalizes on the nutritional and human health benefits of the plant.
A groundbreaking study led by David Berry and Alessandra Riva from the Centre for Microbiology and Environmental Systems Science (CeMESS) at the University of Vienna has significantly advanced our understanding of prebiotics in nutrition and gut health.
The International Wheat Genome Sequencing Consortium (IWGSC) is starting a two-year project, with funding from the U.S. National Science Foundation (NSF), to mine an untapped genetic resource for wheat improvement by sequencing the genomes of ancient varieties representing the worldwide diversity of bread wheat.
The program, “Building Capacity in Microbiome Innovation for Plant Health, Soil Fertility and Environmental Sustainability,” is the first workforce-development USDA-NIFA grant to a research-intensive Hispanic-Serving Institution, which will help address the complex challenges facing traditional agriculture and declining interest of the next generation in food, agriculture and natural resources careers.
At least 75 per cent of type 2 diabetes cases could be avoided by adopting a healthy lifestyle. A plant-based diet has been shown to play a key role in this. With limitations - as demonstrated in a study led by Tilman Kühn from MedUni Vienna's Center for Public Health: A more plant-based diet only develops its protective effects if not only the consumption of animal-based foods, but also industrially processed and highly sugary foods is reduced.
As presented at the Society for Risk Analysis 2023 Annual conference, Patrycja Sleboda from Baruch College – CUNY and her colleagues from the University of Southern California conducted a national food choice experiment to determine how people respond to labels such as “vegan” and “plant-based” compared to “healthy,” “sustainable,” or “healthy and sustainable.”
تقوم أجسامنا كل يوم ببعض الأمور الغريبة وغير المعتادة. فيما يلي بعض الأسئلة والأجوبة التي تقدم التفسير العلمي وراء حدوث ذلك.
Reza Ovissipour, Ph.D., a Texas A&M AgriLife Research assistant professor in the Texas A&M College of Agriculture and Life Sciences Department of Food Science and Technology, is actively contributing to solutions for the crucial food-related challenges of today — and tomorrow.
A diario, el cuerpo hace algunas cosas bastante extrañas e inusuales. A continuación, se incluyen algunas preguntas y respuestas que ofrecen la explicación científica de por qué suceden.
Todos os dias, nossos organismos reagem de formas peculiares e incomuns. Aqui estão algumas perguntas e respostas que explicam a base científica desses eventos.
It's the moooost wonderful time...of the year! Are you looking for new story ideas that are focused on the winter holiday season? Perhaps you're working on a story on on managing stress and anxiety? Perhaps you're working on a story on seasonal affective disorder? Or perhaps your editor asked you to write a story on tracking Santa? Look no further. Check out the Winter Holidays channel.
The fracturing and friction of coffee beans during grinding generates electricity that causes coffee particles to clump together and stick to the grinder.
The 12-month Teaching Kitchen Multi-site Trial combines evidence-based nutrition education with culinary learning to support behavior change. The study will assess the feasibility of the novel teaching kitchen program on health outcomes and well-being.
Durante la celebración de las fiestas, la comida ocupa un lugar central en las reuniones con amigos y familias. Andrea Delgado, una dietista de Mayo Clinic de Rochester, Minnesota, afirma que si presta atención a la cantidad de comida que come y la frecuencia, puede tomar decisiones de alimentación saludable durante las fiestas.
One of Cornell University’s most popular elective courses, the iconic “Introduction to Wines” has helped generations of Cornellians refine their palates – and knowledge – about the many varieties of wine. Cornell’s first wines course – and the first accredited wines course offered at any American university – launched in 1953 for students in what is now the Peter and Stephanie Nolan School of Hotel Administration.
Aquaporins, which move water through membranes of plant cells, were not thought to be able to permeate sugar molecules, but University of Adelaide researchers have observed sucrose transport in plant aquaporins for the first time, challenging this theory.
In a study published in the journal Food Quality and Safety on 19 October 2023, researchers from Zhejiang A&F University and Zhejiang University conclude that natural preservatives offer a viable alternative to synthetic chemicals in meat preservation.
In a detailed study, Diet’s Role in Modifying Risk of Alzheimer’s Disease: History and Present Understanding published in the Journal of Alzheimer’s Disease, we can finally see which diets are helpful in reducing the risk of developing Alzheimer’s disease.
In a world where plant-based lifestyles are on the rise, the power of foods such as broccoli, celery, and tofu, which are rich in flavonoids, is becoming clearer. Flavonoids are phenolic compounds produced by plants that are essential for plant development and defense and have long been said to have therapeutic and preventive effects against cancer and heart disease.
The Virginia Tech media relations office has the following experts available for interviews on holiday related topics. To schedule an interview, please contact [email protected]. Eco-friendly ways to celebrate the holiday From electricity usage to piles of presents, and an overload of food, this time of year can take a toll on the environment.
RSS
Medicine keyboard_arrow_right
Sciencekeyboard_arrow_right
Life keyboard_arrow_right
Business keyboard_arrow_right
Journal News keyboard_arrow_right
By Location keyboard_arrow_right
Meetings, Grants, and Events keyboard_arrow_right