Though most scientists say they're safe, GMOs still face fierce opposition from critics. But what about the federal agencies that can approve or shoot down modified crops headed for consumers?

The No. 1 most important thing consumers can do is to use a meat thermometer, experts say

Recent study determined that across all study years, incorporating corn once within a four-year cycle resulted in eight percent greater yields than continuous soybean, whereas cotton (once or twice within a rotation) did not

An ultimate goal of the research is to expand the area of cultivation for the cowpea, especially to areas with limited water

Project aims to develop solutions, systems and processes for combating food adulteration

Bacteria-laden sponges and poor raw meat storage main culprits

A study by the UPV/EHU-University of the Basque Country is applying a portable device based on the Raman spectroscopy technique to monitor the ripeness of tomato fruits

University of Wisconsin–Madison botanist hopes facility will someday soon be a hub for biologists, engineers, and agronomists to collaborate on improving crops—by measuring them

In addition to breeding disease- and pest-resistant strawberries, UF/IFAS experts shed light on some of the many benefits consumers enjoy by eating this fruit

How regulatory revisions ahead may impact its widespread use

Study debunks myth that fast food is mostly eaten by the poor

In a study of 1,600 chickens under controlled feeding, a research team analyzed liver samples from birds treated with Rox, a common feed supplement