A K-State meat scientist discusses the implications for the proposed rule at the retail level, and also how it could affect beef producers, packers and consumers.

A Purdue engineering alumnus and longtime university supporter hopes to inspire others with his gift to the School of Mechanical Engineering and the nation's largest university propulsion laboratory.

Scientists from the University of Illinois at Chicago have synthesized a catalyst that improves their system for converting waste carbon dioxide into syngas, a precursor of gasoline and other energy-rich products, bringing the process closer to commercial viability

The shocking news of an Ohio teen who died of a caffeine overdose in May highlighted the potential dangers of the normally well-tolerated and mass-consumed substance.

While necessary for some, many people eat gluten-free diets because they believe they’ll gain certain health benefits, but these beliefs are not all supported by research, a University of Florida nutrition expert says.

Officials from China’s Northwest Agricultural and Forestry University in Shaanxi province, and the University of California, Davis, today signed a memorandum of agreement that lays the groundwork for establishing the Sino-U.S. Joint Research Center for Food Safety in China.

Big data can mean big headaches for scientists. A new library of software tools from Janelia speeds analysis of data sets so large and complex they would take days or weeks to analyze on a single workstation – if a single workstation could do it at all.

Human cells make new copies of their DNA billions of times each day, a crucial process upon which life itself depends. However, scientists do not fully understand how cells unzip the double-stranded DNA molecule before replicating both halves of it. New work at Rockefeller may help change that.

The size and age of plants has more of an impact on their productivity than temperature and precipitation, University of Arizona researchers have discovered.

Blueberries pack a powerful antioxidant punch, whether eaten fresh or from the freezer, according to South Dakota State University graduate Marin Plumb.

New research reveals the comparative environmental costs of livestock-based foods.

Several Kansas State University researchers were essential in helping scientists assemble a draft of a genetic blueprint of bread wheat, also known as common wheat. The food plant is grown on more than 531 million acres around the world and produces nearly 700 million tons of food each year.