Ensuring Food Quality with FTIRby Mike May, PhDThis form of spectroscopy reveals the components in food and their sources
NewsFinding Ways to Preserve Food Quality and Ensure Food Safetyby University of Arkansas System Division of AgricultureFood scientists have developed a framework that preserves food quality while still killing pathogens
NewsNewly Developed Method to Extract Useful Proteins from Beer-Brewing Leftoversby Nanyang Technological UniversityThe proteins could be used commercially to enrich human diets and cosmetic products
News‘Drop Industrial Agriculture,’ Major Study Recommendsby University of CopenhagenResearch finds that people and environment both benefit from diversified farming, while bottom lines also thrive
NewsSmart Formulation in Food Processing Technologyby Maximum Academic PressHarnessing infrared spectroscopy for consistent and predictable apple puree quality
NewsA Global Map of How Climate Change Is Changing Wine-Growing Regionsby National Research Institute for Agriculture, Food and EnvironmentStudy confirms the heightened threat that climate change poses to the quality of wines produced in traditional vineyards
NewsAnalytic Tool Reveals More ‘Cream of the Crops’by King Abdullah University of Science & TechnologyPlatform for identifying genetic variation in plant species could aid in crop improvement and sustainable agriculture
NewsCranberries Provide Runners with an All-Natural Boost, according to New Researchby Concordia UniversitySpeed, blood lactate, and oxygen levels of competitive athletes all improve with daily extract consumption
NewsSnakes: The New, High-Protein Superfoodby Macquarie UniversityPythons are a low-emission, climate-resilient food source, converting feed to protein better than chickens or cattle
NewsShade-Grown Coffee Shows the Benefits of Combining Agriculture and Conservationby Oxford Brookes UniversityIncreasing shade cover over coffee plants can increase biodiversity and provide pest control, a new study has revealed
NewsResearchers Solve Crucial Cold-Induced Sweetening Problem in Potato Productionby American Society of Plant BiologistsThe potato industry benefits from new tuber research that reveals the mystery behind a major production problem