FOOD SCIENCE NEWS WITH IFT

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Microbes have played a key role in our food and drinks – from cheese to beer – for millennia but their impact on our nutrition may soon become even more important.

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The Cornell Maple Program has opened an advanced, New York state-funded maple research laboratory, an upgrade that will enable research on how to produce the highest-quality syrup, develop new maple products and improve existing ones – all at commercial scales.

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Two new publications examining cassava flowering reveal insights into the genetic and environmental factors underpinning one of the world’s most critical food security crops.

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Making a transparent, biodegradable film from crop residue and native grasses can benefit farmers as well as the environment.

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Johns Hopkins Medicine researchers say they have added to evidence that the compound farnesol, found naturally in herbs, and berries and other fruits, prevents and reverses brain damage linked to Parkinson’s disease in mouse studies.

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Filipino rice consumers are close to benefiting from a provitamin A-infused rice with the approval of its commercial propagation permit.

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University of Adelaide experts are part of a new research centre that will train the next generation of scientists to develop more resilient crops.

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Researchers at Iowa State University aim to use hair samples from pigs to identify genetics related to stress response. The effort could help produce pigs that lead less stressful lives and are more productive. And it all starts with a quick haircut.

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UChicago-led research could yield increased food production, boost drought tolerance

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What’s the current research on our favorite BLT ingredient?

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Green Bronx Machine founder Stephen Ritz and his students welcomed yesterday His Royal Highness Sheikh Abdulaziz bin Ali Al Nuaimi, to their classroom at the National Health and Wellness Learning Center (NHWLC) at CS 55 in the Bronx.

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Too much milk gets pitched, something that was an issue long before these pandemic times of global food insecurity. New research provides a blueprint for development of sustainable milk production supply chain, where waste is reduced in a cost-effective, socially acceptable and environmentally sound way.

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Natto, a fermented soybean dish often served for breakfast in Japan, originated at the turn of the last millennium but may hold an answer to a modern problem: COVID-19, according to a new study based on cell cultures.

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The world depends on rice: it is a staple food for more than half the Earth’s population.

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When it comes to craft beer, the flavor doesn't have to be all in the hops.

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Mannon Gallegly, professor emeritus of plant pathology at West Virginia University, is donating tomato seeds to the World Vegetable Center, a global nonprofit institute for vegetable research and development.

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With hopes to capitalize on the smell factor in flavor development, researchers are exploring how the route an aroma takes to get to the olfactory system, through the nose or the back of the throat, influences our response to the scent in question.

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For Green Bronx Machine, summer vacation is growing season – for plants, people and the organization itself. GBM spends June, July and August tending multiple community gardens and running asummer camp, as well as tackling food insecurity and promoting sustainable food systems with national and international leaders, and preparing for the return of in-person student learning this fall and all of the issues that will entail.

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A new method of DNA testing on cocoa beans could revolutionise the chocolate industry, offering consumers greater reassurance about the origins and ethics of their beloved confectionery, and giving the global cocoa industry a precision tool to help end slavery and child labour.

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Farmers markets and roadside stands are more successful in communities with more nonprofits, social enterprises and creative industries, according to a new Cornell University study.