Articles by University of Illinois College of Agricultural, Consumer and Environmental Sciences

New research from the University of Illinois shows one Xanthomonas species has evolved to avoid detection by the immune system of tomato plants

Beef, pork, and The Impossible Burger scored as “excellent” sources of protein when served bunless

When it comes to what soil health refers to, scientists, conservationists, and farmers all  have different definitions

The focus on developing crops for extreme conditions has negatively affected performance under normal weather patterns

Knowing how and why proteins evolved could help scientists understand and engineer the activity of proteins

Research shows the majority of products overstated bacterial density and contained species not included on the label

New additions to atlas will give researchers an even more precise view of the brain, enabling more advanced discoveries

Shifting from round to oval plates with a smaller surface area can significantly reduce food waste in dining halls, recent research shows

A new University of Illinois study aims to develop better testing methods for produce to prevent outbreaks of foodborne disease

Study shows diets containing consistent energy levels and the rumen-boosting supplement monensin may be ideal during the dry period