A study by Spanish researchers has shown that microwaving and grilling are the best processes to maintain the nutritional profile of mushrooms

About 13 percent of American households experienced food-insecurity in 2015, according to the U.S. Department of Agriculture

Though most scientists say they're safe, GMOs still face fierce opposition from critics. But what about the federal agencies that can approve or shoot down modified crops headed for consumers?

The No. 1 most important thing consumers can do is to use a meat thermometer, experts say

Recent study determined that across all study years, incorporating corn once within a four-year cycle resulted in eight percent greater yields than continuous soybean, whereas cotton (once or twice within a rotation) did not

Working with industry partners, researchers are developing and testing the next generation of 'closed' greenhouses equipped with waste-heat-driven technologies

The first study to measure the environmental impacts and identify hotspots associated with commercial insect production has been published

An ultimate goal of the research is to expand the area of cultivation for the cowpea, especially to areas with limited water

Project aims to develop solutions, systems and processes for combating food adulteration

Bacteria-laden sponges and poor raw meat storage main culprits