Progeny of novel combination is more vigorous and productive than parental plants. Novel grafted plants — consisting of rootstock epigenetically modified to “believe” it has…
Posts published in “Food Science”
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UBC Okanagan researchers say breadfruit is nutritionally sound and has the potential to improve worldwide food security issues. Credit: Jan Vozenilek, Copper Sky Productions, Kelowna…
Seven La Chamba unglazed ceramic pots used in a yearlong cooking experiment that analyzed the chemical residues of meals prepared. Credit: Melanie Miller Archaeologists find…
Microscopic image of Tuber luomae, a truffle species recently described by Oregon State University researchers. Credit: Oregon State University As a first-year graduate student studying…
Controlled-environment agriculture combines energy-efficient, transparent solar panels; low-energy desiccant cooling; salt-tolerant edible plants; and algal biotechnology. Credit: © 2020 KAUST; Ivan Gromicho Efficient greenhouse complexes…
How hard could roasting beans at home really be? Sam and George go head-to-head in a coffee roasting competition to find out, and Candy Schibli,…
Hannah Valentino, left, and Pablo Sobrado, right, uncover a new step in the process that makes garlic potent. Credit: Virginia Tech For centuries, people around…
University of Massachusetts Amherst researchers find titanium dioxide nanoparticles produce inflammation in colon. A common food additive, recently banned in France but allowed in the…
Cosmo, a 110-pound bull calf was born in April of 2020 at UC Davis. Scientists successfully genome-edited him as an embryo to produce more male…
Diet of shochu distillation remnants is an economical way to reduce animals’ stress, improve meat quality. Tastier pork comes from pigs that eat the barley…
Credit: © Spanish Council for Scientific Research While developing biodegradable food packaging from upcycled cheese whey and almond shells, the EU-funded project YPACK has discovered…
The meat of 132 animals was analysed for the study. Credit: Quality of Animal Products, University of Göttingen Worldwide there is a growing demand for…
MN-Clearwater wheatgrass seed, whose grain threshes freely from the hulls 63% of the time. Credit: Brett Heim Wheatgrass is packed with beneficial nutrients, which makes…
Production of bread at ITMO University. Credit: ITMO University Scientists from ITMO University’s School of Biotechnology and Cryogenic Systems actively focus on making everyday foods…
In the future, taking your blood pressure medication could be as simple as eating a spoonful of rice. This “treatment” could also have fewer side…
After centuries of breeding, tomatoes now take all sorts of shapes and sizes, from cherry-like to hefty heirloom fruit. Scientists are teasing out at the…
Maize, an ancient food source, was first cultivated in the Maya lowlands around 6,500 years ago. Credit: UNM Almost any grocery store is filled with…
Research team from the University of Göttingen investigates the influence of storage on the flavor of ripe tomatoes. There is a lot of debate about…
Salmonella are gram-negative, rod-shaped, facultative anerobic bacteria. Zhang et al developed sensitive and specific assays to detect different serotypes of Salmonella, paving the way for…
Avocado at Cranfield University’s Plant Science Laboratory. Credit: Cranfield University Lasers and vibrations reliably assess individual fruits’ ripeness Test could reduce waste by 10% and…