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.

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.