Kansas and U.S. dairy producers may avoid some of the billions of dollars lost to mastitis thanks to a Kansas State University technology that is detecting the early stages of the disease in dairy cows.

The Tyson Family and Tyson Foods Inc. have made a substantial gift toward creating a first-of-its-kind agricultural research center in Arkansas – one of the most consequential gifts to advance water quality and sustainability research in the state's history.   

Using natural soil components to trap pollutants will allow producers to control soil contaminants and reuse draining water while protecting their agricultural crops, according to Mohamed Elsayed, a Fulbright Postdoctoral Scholar in the chemistry and biochemistry department.

As a cheap and easy source of protein for humans, it might be hard to beat the mighty mealworm.

Oats are often touted for boosting heart health, but scientists warn that the grain and its products might need closer monitoring for potential mold contamination.

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.