Food and Beverage
What makes peanut allergies so lethal, and why is the number of peanut-allergy sufferers on the rise?
Study sheds light on the “proprioception” of yeast—the manner in which an organism understands its spatial orientation
Researchers have discovered harvests began shifting dramatically earlier during the latter half of the 20th century
The food-tracking wearable device could help fight diabetes, obesity, bowel disorders, and more
Algae-derived proteins, super seaweeds, and duckweed are three alternative protein sources you may not have heard about
Researchers find that spoiled and damaged tomatoes left over from harvest can be a particularly powerful source of energy
New study shows that food sound is an important sensory cue in the eating experience
The group will focus on two areas of cattle feeding: starting cattle on feed and the end of the feeding period
A move toward plant-based feeds alters the environmental footprint of farm-raised seafood, may change levels of healthy fatty acids in these fish
What causes drooling in the first place, and why do we only sometimes salivate?
