Texas Tech Collaboration with Bayer CropScience could translate into better commercial varieties for growers.

Crop producers and scientists hold deeply different views on climate change and its possible causes

The technique involves making high-resolution digital photos of slices of plant tissues and using commercial software to create a 3-dimensional perspective

South Dakota State University food science professor Padmanaban Krishnan received a four-year grant geared toward getting corn co-products to the food market. 

Frying is one of the world's most popular ways to prepare food — think fried chicken and french fries. Even candy bars and whole turkeys have joined the list. But before dunking your favorite food in a vat of just any old oil, consider using olive.

A new scientific review from the University of California, Davis, reports that the performance and health of food-producing animals consuming genetically engineered feed, first introduced 18 years ago, has been comparable to that of animals consuming non-GE feed.

Preliminary results from a study led by Kansas State University researchers show how U.S. cow-calf producers and the public view animal welfare in the beef sector.

If Americans altered their menus to conform to federal dietary recommendations, emissions of heat-trapping greenhouse gases tied to agricultural production could increase significantly, according to a new study by University of Michigan researchers.

A University of Florida-led research team’s development of a tracking system could change the way companies ship fresh fruits and vegetables, letting them know which produce is closest to expiration and providing consumers the freshest products available.

University of Wisconsin-Madison plant scientists intend to employ some highly sophisticated instruments to evaluate new varieties of organic vegetables: the palates of the people who produce or prepare them for discerning customers.