Food & Beverage
Berkeley Lab study finds warmer California temperatures by mid-century will be too hot for some crops, just right for others
| 4 min read
Research in the Journal of Dairy Science® examines generational effects of crossbreeding
| 2 min read
A group of scientists in China began a study of wild soybeans to find genetic regions involved with interacting with beneficial microbes that have been lost in domesticated soybean
| 1 min read
Scientists analyze how much food the ocean could be expected to sustainably produce 30 years from now
| 3 min read
The biggest flaw of sorghum is how difficult it is for people and animals to digest the crop's protein
| 2 min read
Revised and expanded analytical test for measuring flavanols and procyanidins adopted as new Official Method of Analysis by AOAC International food science experts
| 2 min read
Scientists report their progress on a study of how acids and other flavor components evolve while the beverage ages
| 3 min read
Recent research aimed to understand how much variation exists within diverse cowpea lines in light absorption and carbon dioxide assimilation throughout the canopy
| 3 min read
Findings help dispel the view that Australia's first peoples were 'only hunter gatherers'
| 3 min read
Researchers investigate whether modern wheat varieties are responsible for the increase in the number of people affected by celiac disease and sensitivity to gluten
| 3 min read
The focus on food security has received more attention in the last few months, as the COVID-19 pandemic has moved around the world
| 2 min read
Rutgers study examines potential names for package labels to meet FDA rules
| 3 min read
