Food and Beverage
ORNL's Dan Jacobson and team design algorithms for climate-resilient crops
New research demonstrated that the taste of food gets better when we know more about where it comes from and how it's made
New possibilities for indoor, sustainable, local production of hops
Recent research into highly productive crops such as maize and sorghum show the secret to their productivity could lie in their sugar sensing responses
The University of Wyoming Meat Lab—a food processing plant and research facility in one
To make better-tasting desserts, this ultrasonic spinning rheometry method includes velocity profiling of complex liquids in food products in order to more accurately capture dynamics inside the material
The consistent and cost-effective quality control of milk, whey, and cream is essential to the needs of today’s dairy industry. Using the MIRA pre-calibrated, high precision IR milk analyzer, you will get the high quality and consistent results you need with high performance dependability and repeatability.
One particular strain of the stem rust fungus, dubbed "Ug99," threatens the global wheat supply because it can attack more than 80 percent of all varieties planted across the world.
As this industry grows dynamically, so does the number of new diseases
Researchers, led by professor Kevin Murphy at Washington State University, have been looking into more efficient methods for determining heat tolerance in quinoa
