The workings of the ingredient capsaicin in calming nerves become more clear in a Newark lab.

Researchers at the Institute of Biological, Environmental and Rural Sciences at Aberystwyth University have collaborated with scientists from Dijon, France to try to solve the problem of bad tasting beer.

A sampling of more than 1,000 Gulf of Mexico fish, shrimp, oysters and blue crabs taken from Cedar Key, Fla., to Mobile Bay, Ala., between 2011 to 2013, shows no elevated contaminant levels, according to a seafood safety study conducted by Dr. Andrew Kane and colleagues at the University of Florida.  In fact, some 74 percent of the seafood tested showed no quantifiable levels of oil contaminants at all.

Some consumer groups concerned about the safety of synthetic preservatives such as parabens have pushed for natural alternatives. Industry has responded with a slew of options, including preservatives from kimchi, a popular Korean staple made out of fermented cabbage and radish.

What we eat has a big influence on our environment, in ways beyond the typical carbon footprint questions of local vs. imported or animal vs. vegetable.

University of Adelaide researchers have shown there are two critical windows during the developmental pathway to adulthood when exposure to junk food is most harmful, particularly for female offspring.

When we drive past sunny fields of grapes, we might think we're seeing how they’re doing—but much more is going on invisible to the human eye: vines and roots teeming with bacteria, viruses and fungi that all impact how those grapes will grow.

Up to 8 percent of people in the U.S. suffer from post-traumatic stress disorder (PTSD) as the result of witnessing or being the victim of a traumatic event. People with PTSD have been in a situation in which they were at risk of death, serious injury or sexual violence or have seen first-hand loved ones face such threats. They may experience flashbacks, emotional detachment and jumpiness, among other symptoms that affect their ability to function in everyday life.

Five University of Guelph discoveries are being recognized as life-changing breakthroughs by the Council of Ontario Universities (COU).

Consumers who lunch with products containing an average of 41% less salt accept these products and do not compensate for this lower salt consumption during the rest of the day. Low-sodium foods can therefore help to reduce daily salt intake. This is the result of research carried out by Wageningen UR Food & Biobased Research, TNO and the National Institute of Public Health and Environmental Protection (RIVM), commissioned by the Dutch Ministries of Economic Affairs and Health, Welfare & Sport.