Laura Johnson of New Mexico State University is studying plant growth, fruit yield, and quality

"We need to keep a closer eye on the status of existing pathogens, otherwise our billion-dollar agriculture export industry is at risk," professor says

The discovery is a concern because alterations can affect the gut’s ability to metabolize sugars and peptides, processes that are vital for honeybee health

Lactic acid bacteria can enhance product attributes, or cause them to be recalled or discarded due to spoilage, depending on how well it is controlled

UF/IFAS researchers are looking for ways to thwart angular leaf spot

Researchers at Kansas State University and K-State Olathe are collaborating on a project that is using temperature to improve the safety of leftover food in schools and child care centers

“The CX-1 roots have higher starch content and thus higher potential for fuel ethanol yields than the table varieties,” researcher says

"Kale’s recent popularity and the premium prices kale-based products command in the United States might seem comical, if not downright ridiculous, to many East Africans," says Emory anthropologist in recent Sapiens article

A team of biologists has discovered the cellular mechanism through which fruit flies sense food texture

Researchers in China report that air plasma can be used to kill biofilms found on the surfaces of perishable fruits and foods—significantly extending their shelf life, and reducing the world’s “food waste” problem as well