Researchers develop the optoPAD, a system that creates "virtual taste realities"

The keys to growing hazelnut, hops, and mint

Instrument provides easier controls, improved data handling, links to intuitive software

Research subjects' responses indicate that with the addition of vanilla, the added sugar content in flavored milk could potentially be reduced by 20 to 50 percent

A new study suggests that three of the phenolic compounds in cocoa bean shells have powerful effects on the fat and immune cells in mice

New product can be used by lab scientists who need a reliable way to measure corn for poisonous compounds that are produced by mold, known as mycotoxins

Economical, compact, and lightweight vacuum/pressure pump for portable devices

Ongoing research project aims at producing better whiskey through science

The pervasive myth that intensive breeding has made modern wheat cultivars weaker and more dependent on pesticides and fertilizers is debunked by a major new study

Study gains a better understanding, from the perspective of farmers, of the challenges and advantageous opportunities associated with using high tunnels for specialty crops

The more adaptable cows are, the less they will be stressed and fearful in new situations and the more milk they should produce, scientist says

Despite being a key driver of the acceptance or rejection of foods, researchers point out that oral texture perception remains poorly understood relative to taste and smell