A University of Queensland-led study has shown that expanding global seaweed farming could go a long way to addressing the planet’s food security, biodiversity loss and climate change challenges.
Is putting the blame on grocery store managers for your rising costs of orange juice accurate? It’s not quite that simple.
Shawn McKenzie, MPH, a public health leader with expertise in food systems, has been named director of the Johns Hopkins Center for a Livable Future at the Johns Hopkins Bloomberg School of Public Health.
Thailand Halal Assembly 2022 received tremendous success and was praised as one of the best global events.
A new IIASA policy brief outlines the recommendations, tools, and key findings of the FACE-Africa project, co-developed with Gambian food system stakeholders to help the country adapt to climate change and ensure sufficient healthy food for its people.
New collaborative research shows reduced krill supplies lead to fewer pregnancies in humpback whales—a finding that could have major implications for industrial krill fishing.
Microplastics—tiny particles generated as plastics weather and fragment—pose a growing threat to ecosystem and human health. A new laboratory study shows these threats extend beyond direct physical or chemical impacts, revealing that the presence of microplastics increases the severity of an important viral fish disease.
The composition of foodstuffs, but also the sequence of dishes, is important for the perfect taste experience of a menu. This insight, based on experience, is well known.
It is a popular takeaway choice at fish and chip shops, but new research has revealed threatened species of shark are being sold as flake at some outlets across South Australia. The University of Adelaide study is the first of its kind to examine flake fillets sold at South Australian fish and chip shops.
How do microbes in soil communities interact to release nutrients from material in the soil? Researchers have discovered that microbes able to break down one type of available food, chitin, are critical for the community’s success but do not necessarily grow the fastest. Instead, species with the ability to use a wide range of food sources produced by other members of the community become the most abundant. The researchers also found that individual microbes can change their behavior when grown alone or in the community.
Nitrites and nitrates occur naturally in water and soil and are commonly ingested from drinking water and dietary sources. They are also used as food additives to increase shelf life. A study published on January 17th in PLOS Medicine suggests an association between dietary exposure to nitrites and risk of type 2 diabetes.
Scientists have decoded the physical process that takes place in the mouth when a piece of chocolate is eaten, as it changes from a solid into a smooth emulsion that many people find totally irresistible.
Heat and drought are the utmost limiting abiotic factors which pose a major threat to food security and agricultural production and are exacerbated by ‘extreme and rapid’ climate change, according to a new paper in CABI Reviews.
Review of over 300 studies sifts out relationships between metabolites and health worth a further look.
Journalists who register for the spring meeting of the American Chemical Society (ACS) will have access to more than 10,000 presentations on topics. ACS Spring 2023 is a hybrid meeting being held virtually and in-person in Indianapolis on March 26-30 with the theme “Crossroads of Chemistry.”
Foodsmart, the nation’s leading telenutrition and foodcare company, today announced that Texas-based Memorial Hermann Health System – a non-profit, award-winning health system committed to creating healthier Houston communities –has joined as an investor in its platform.
Consumers are willing to pay more for familiar, versus unfamiliar, varieties of cheese if there is a sticker on the cheese indicating it won an award or if sensory information about the cheese – such as a description of its taste or food pairing suggestions – is included, a new study from Oregon State University shows.
A new study identifies the genetic underpinnings for why broccoli heads become abnormal when it’s hot, providing insight into effects of climate-induced warming for all crops and pointing the way for breeding heat-resistant new varieties.
Despite some hesitation about gene-edited foods, taste trumps everything, according to a Washington State University-led survey of U.S. consumers.
Here are some of the latest articles that have been added to the Marine Science channel on Newswise, a free source for media.
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