Blueberries pack a powerful antioxidant punch, whether eaten fresh or from the freezer, according to South Dakota State University graduate Marin Plumb.

New research reveals the comparative environmental costs of livestock-based foods.

Several Kansas State University researchers were essential in helping scientists assemble a draft of a genetic blueprint of bread wheat, also known as common wheat. The food plant is grown on more than 531 million acres around the world and produces nearly 700 million tons of food each year.

Research associated with the development of new agricultural pesticide formulations centers around the design of products that provide highly effective and specific action towards the target organism with reduced application rates. It is estimated that 30% of the pesticides on the market today have optical isomers. However, the desired activities often result from one single enantiomer in the optical isomer mixtures.

Using spider toxins to study the proteins that let nerve cells send out electrical signals, Johns Hopkins researchers say they have stumbled upon a biological tactic that may offer a new way to protect crops from insect plagues in a safe and environmentally responsible way.

Kansas State University diagnosticians are helping the cattle industry save millions of dollars each year by developing earlier and accurate detection of E. coli.

Christopher Cornelison, a Georgia State University post-doctoral researcher, is developing an anti-fungal treatment that could curb colony collapse disorder, a big threat to honeybees and the agricultural industry that relies on them.

Collaborative research between the University of Adelaide and industry will be boosted with the establishment of two nation-leading research hubs in the fields of agricultural science and mineral resources, aimed at improving production in areas of critical importance to the Australian economy.

Helping farmers around the globe apply more-precise amounts of nitrogen-based fertilizer can help combat climate change.

Essential oils have boomed in popularity as more people seek out alternatives to replace their synthetic cleaning products, anti-mosquito sprays and medicines. Now scientists are tapping them as candidates to preserve food in a more consumer-friendly way.