Published in the New England Journal of Medicine, Seth A. Berkowitz, MD, MPH, associate professor of medicine at the UNC School of Medicine, wrote perspective piece on how medically tailored meals address health consequences of food insecurity.
Weedy rice is an agricultural pest with a global economic impact. It is an aggressive weed that outcompetes cultivated rice and causes billions of dollars in yield losses worldwide. A study from Washington University in St. Louis offers new insights into genetic changes that give weedy rice its edge over cultivated rice in tropical regions of the world.
Despite the technological advances keeping meat fresh for as long as possible, certain aging processes are unavoidable. Adenosine triphosphate is a molecule produced by breathing and responsible for providing energy to cells. When an animal stops breathing, ATP synthesis also stops, and the existing molecules decompose into acid, diminishing first flavor and then safety. Hypoxanthine and xanthine are intermediate steps in this transition. Assessing their prevalence in meat indicates its freshness. In AIP Advances, researchers developed a biosensor using graphene electrodes modified by zinc oxide nanoparticles to measure HXA. The team demonstrated the sensor’s efficacy on pork meat.
Preferential trade agreements enable Norway to import large quantities of meat from Africa. This may undermine climate change mitigation in the agricultural sector.
University of Pittsburgh School of Medicine researchers discovered a molecular mechanism by which excessive dietary protein could increase atherosclerosis risk.
You’d think the complex flavor in a quality cup of tea would depend mainly on the tea varieties used to make it.
Scientists at the UC Davis School of Medicine may have figured out why some people have trouble digesting sorbitol, a sugar alcohol used in sugar-free gum, mints, candy and other products.
At the Department of Chemistry at Bar-Ilan University in Israel, PhD student Belal Abu Salha developed a process of coating fruits and veggies with edible nanoparticles using sonochemistry, and extended the shelf life of strawberries by 15 days.
From lab-grown chicken to cricket-derived protein, these innovative alternatives offer hope for a planet struggling with the environmental and ethical impacts of industrial agriculture.
Part-time, summer opportunity for graduate students to directly participate in advancing food safety or nutritional sciences.
Elvira de Mejia, professor of food science at the University of Illinois Urbana-Champaign’s College of Agricultural, Consumer and Environmental Sciences (ACES), investigates the health benefits of dark, white, milk, and even Valentine’s Day chocolates.
Evidence to support the assumption that ultra-processed foods are all bad for one’s health is limited, and the nutritional quality of processed foods has not been considered by official U.S. Department of Agriculture dietary guidelines. University of Rhode Island Nutrition Professor Kathleen Melanson aims to help inform the newest guidelines, due out in 2025, as she begins a nutritional study funded by a $300,000 grant from the USDA.
Russia’s invasion of Ukraine in February 2022 caused an immediate disruption in the global wheat market, with serious implications for food prices and global food security. Wheat is a staple commodity in many countries and one of the most extensively traded crops worldwide. A new paper from the University of Illinois Urbana-Champaign and Texas Tech University examines the long-term impacts of the war in Ukraine on global wheat prices and market responses.
Whether it’s building out a big spread for the Super Bowl or planning a Valentine’s Day meal, lots of people will be heading to the store these next few weeks to stock up on food. One item many might be considering is charcuterie.
Climate change poses a threat to yields and food security worldwide, with plant diseases as one of the main risks.
Nutritious meal kits and no-prep meals improved food security and perceived dietary quality among clients of a Dallas food pantry, according to a pilot study led by UT Southwestern Medical Center.
The Food Pyramid that many of us learned about in school is now ancient history. That old guideline on food groups and servings has been replaced by MyPlate.
In a significant development for personalised nutrition, researchers in Italy have cultivated microgreens with bespoke nutritional profiles to serve individual dietary requirements.
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