Food and Beverage
Food engineers in Brazil and France developed gels based on modified starch for use as "ink" to make foods and novel materials by additive manufacturing
| 3 min read
This wild ancestor could lead to tomatoes that taste better, are more nutritious, and more resilient
| 3 min read
When deciding whether automation will benefit your lab operations, there are several things to consider
| 4 min read
Universities use the brewing process as a model for industrial biochemical processes, for biochemistry studies in their professional bachelors and masters programs
| 5+ min read
Recently published research brings scientists closer to unlocking the entire gene set—or pan genomes—of wheat and barley
| 2 min read
In a small study, researchers found a positive effect on brain vascular function and cognitive performance in young healthy adults after they consumed cocoa flavanols
| 3 min read
Researchers find that chemical compounds in foods can inhibit a key SARS-CoV-2 enzyme
| 2 min read
Researchers show that current platforms used by breeders do not provide the resolution needed to distinguish between haplotypes, potentially leading to inaccurate breeding decisions
| 2 min read
Victoria blight is caused by the fungus Cochliobolus victoriae, which produces the Victorin toxin, but until now no one has uncovered the genes and mechanisms involved
| 2 min read
Following the 2015 Fundao Tailings Dam failure in Brazil, researchers analyzed the consequences of long-term exposure to contaminated drinking water on dairy cattle
| 3 min read
