First impressions are important. So much so that even armed with new information, many people won’t change their minds about genetically modified foods and global warming, a new University of Florida study shows.

In the United States, federal mandates to produce more renewable fuels, especially biofuels, have led to a growing debate: Should fuel or food grow on arable land? Recent research shows farmers can successfully, and sustainably, grow both.

Officials from the city of Zhuhai, China, and the University of California, Davis, signed a memorandum of understanding on May 22 to establish the World Food Center-China.

A family with Cornell University roots nearly 100 years old is helping the school's College of Agriculture and Life Sciences promote safe, high-quality foods well into the 21st century.

Can't resist finishing that burger? Researchers are developing a compound that could help control appetite.

Extracts from leftover coffee grounds are full of antioxidants.

Reactions has mashed up some fantastic avocado facts, as well as some cooking tips from the pros

New research could help keep chocolates looking flawless for longer.

Few Ontarians eat enough dark green and yellow vegetables despite their nutritional benefits, according to a University of Guelph study.

Nearly half of foodborne illnesses in the U.S. from 1998 through 2008 have been attributed to contaminated fresh produce. Prevention and control of bacterial contamination on fresh produce is critical to ensure food safety. The current strategy remains industrial washing of the product in water containing chlorine. However, due to sanitizer ineffectiveness there is an urgent need to identify alternative antimicrobials, particularly those of natural origin, for the produce industry.