Food and Beverage
Science can help mitigate and reverse loss of genetic diversity, for better productivity, resilience in agriculture
| 4 min read
Researchers demonstrate how viticultural trash could be a nutritive treasure
| 2 min read
Study measures increase in industrially manufactured foods that may be contributing to obesity and other diseases
| 3 min read
The new knowledge contributes to a better understanding of the molecular coding of food flavors
| 2 min read
Botanists have developed a model that can be used to determine the origin of food in an efficient and low-cost manner
| 2 min read
New analysis of 118 studies conducted over 30 years could help refine, improve food labeling policies
| 2 min read
The findings will allow manufacturers to identify whether their juices contain bacteria that lead to spoilage
| 2 min read
Nutritious breakfast and lunch linked to emotional well-being in pupils across age spectrum
| 4 min read
New research sub-specialty deals with the fact that health benefits from many forms of dietary restriction vary
| 5 min read
Study links less shut-eye to higher intake of non-meal calories
| 3 min read
