For every gallon of olive oil that's pressed from the ripe fruit, about 38 pounds of olive skins, pulp and pits are left behind. Known as pomace, these leftovers typically have low-value uses. But U.S. Department of Agriculture (USDA) agricultural engineer Rebecca R. Milczarek and her colleagues are working with olive growers and olive-oil processors in California—where most of the nation's commercial olives are grown—to find new, environmentally friendly, and profitable uses for pomace.

Chickens likely raised with arsenic-based drugs result in chicken meat that has higher levels of inorganic arsenic

Engineering researchers at Rensselaer Polytechnic Institute have developed a new method to kill deadly pathogenic bacteria, including listeria, in food handling and packaging.