Ensuring Food Quality with FTIRby Mike May, PhDThis form of spectroscopy reveals the components in food and their sources
NewsSnakes: The New, High-Protein Superfoodby Macquarie UniversityPythons are a low-emission, climate-resilient food source, converting feed to protein better than chickens or cattle
NewsShade-Grown Coffee Shows the Benefits of Combining Agriculture and Conservationby Oxford Brookes UniversityIncreasing shade cover over coffee plants can increase biodiversity and provide pest control, a new study has revealed
NewsResearchers Solve Crucial Cold-Induced Sweetening Problem in Potato Productionby American Society of Plant BiologistsThe potato industry benefits from new tuber research that reveals the mystery behind a major production problem
NewsHow a Common Food Ingredient Can Take a Wrong Turn, Leading to Arthritisby University of Colorado Anschutz Medical CampusWe need tryptophan to survive, but new research shows our gut bacteria can break it down into an inflammatory chemical
NewsRefrigerate Lettuce to Reduce Risk of E. coli Contamination, Researchers Sayby University of Illinois College of Agricultural, Consumer and Environmental SciencesNew study explores contamination dynamics across storage temperatures for a variety of leafy greens
NewsFood Additive E551 Could Promote Celiac Diseaseby National Research Institute for Agriculture, Food and EnvironmentNew research highlights the potential negative effects of widely used anti-caking agent on the intestinal immune system
NewsStudy Links PFAS Contamination with Teas, Processed Meats, and Food Packagingby Keck School of Medicine of USCResearchers assessed how dietary patterns relate to levels of so-called forever chemicals in the body over time
NewsCommon Food Preservative Has Unexpected Effects on the Gut Microbiomeby University of ChicagoAnalysis of a common preservative used to kill pathogens in food shows that it affects beneficial bacteria as well
NewsClimate Change: Fungal Disease Endangers Wheat Productionby Technical University of MunichWheat blast spread under climate change modeled for the first time
NewsA Non-Allergenic Wheat Protein for Growing Better Cultivated Meatby American Chemical SocietyPlant-based method for growing meat in the lab could save money in production and eliminate allergen concerns