Food & Beverage

Healthier and longer lasting pita bread may be the outcome of barley research underway at the University of Adelaide’s Waite campus.

A daily sugar-sweetened beverage habit may increase the risk for non-alcoholic fatty liver disease (NAFLD), researchers from the Jean Mayer USDA Human Nutrition Research Center on Aging (USDA HRNCA) at Tufts University reported June 5 in the Journal of Hepatology.

A University of Wisconsin-Madison animal scientist has developed an antibiotic-free method to protect animals raised for food against common infections.

Officials from the city of Zhuhai, China, and the University of California, Davis, signed a memorandum of understanding on May 22 to establish the World Food Center-China.

A family with Cornell University roots nearly 100 years old is helping the school's College of Agriculture and Life Sciences promote safe, high-quality foods well into the 21st century.















