A recent study involving Kansas State University researchers finds that in the coming decades at least one-quarter of the world's wheat production will be lost to extreme weather from climate change if no adaptive measures are taken.

Producing the savory, juicy steaks and pork chops that many people crave requires a lot of animals raised on huge, unsustainable amounts of plant protein. But what would happen if, instead of giving so much of it to animals as feed, we ate the plant protein ourselves?

The Federation of Quebec Maple Syrup Producers (FPAQ) and the Fonds de recherche du Québec – Nature et technologies (FRQNT) announce the launch of the Research Partnership Program on the Food Science Behind Maple – The Physical Chemistry of Cooking with Maple. Conceived by the FPAQ, the program, with an overall budget of $1.4 million over five years, aims to promote development of knowledge on the physicochemical and sensory attributes of maple products, and to highlight the flavour chemistry of maple and how its taste harmonizes with ingredients from the world's cuisines.

Bioprocessing engineer turns agricultural residue into energy storage material.

Texas Tech researchers are beginning to understand how antibiotic-resistant bacteria travel aerially.

Salmonella Lubbock will provide new avenues for research into the bacteria’s prevention.

For every degree Celsius that the temperature increases, the world loses 6 percent of its wheat crop, according to a new global study led by a University of Florida (UF) scientist. That’s one fourth of the annual global wheat trade, which reached 147 million tons in 2013.

ORNL work with scientists funded by The American Chestnut Foundation confirms increased blight-resistance of former forest giant.

Both chemical and organic growers expressed bias for preferred method.

Citizen scientists around the world are busy as bees for a University of Florida study.