Food and Beverage
"Most food waste comes from consumers, but the amount lost in the logistics systems comes in a close second," researcher says
The pathogen's effects aren't limited to the decimation of Ireland's potato crop 170 years ago
“This new project will allow us to understand the genes that control the different yield components, along with total yield,” plant geneticist says
The researchers also found that some oceans are more sensitive to changes in temperature and will have substantially larger gains from achieving the Paris Agreement
Study reveals sustainable niche markets opportunities for locally cultivated lotus rhizomes in the US
There is no vaccine currently available for salmonella poisoning
Roger Adams, associate professor and rare books librarian for K-State Libraries, has studied the history of traditional holiday foods
This American Chemical Society Reactions video shares how to tell if that expired food is still OK to eat
What provides the wonderful aromas is a long neuro-physico-chemical process that results in bubbles fizzing at the surface of champagne
