Food/Food Science

Yet there is ambivalence in many publics over developments in AI, workplace automation, food science WASHINGTON, D.C. (Sept. 29, 2020) - As publics around the world look to scientists and the research and development process to bring new…

Credit: Edel Pérez-López First described in the 13th century in Russia, clubroot has been affecting worldwide brassica production, including canola, broccoli, and black mustard, since. Clubroot is so tenacious because the casual…

Credit: The American Chemical Society WASHINGTON, Sept. 28, 2020 -- Maybe you've seen a beautiful, color-changing tea on social media. Chances are, it's butterfly pea flower tea. This week, we're investigating what allows it to shift from…

Twenty-eight interdisciplinary partners will be coming together from 30 September to 2 October for the kick-off meeting of the FoodLAND project. Due to the current COVID-19 global health situation, the event will take place online. The…

Droughts are, after floods and storms, the costliest natural hazard. The expected increa,se in the frequency and intensity of drought events due to climate change reinforces the necessity to improve the quality and reliability of…

Credit: IPK Domestication and subsequent intensive breeding of tomato had a major impact on fruit ripening and the myriad metabolic processes accompanying it. In result, modern tomato cultivars exhibit a range of archetypal fruit…

Credit: Universidad de Córdoba Consumers always look for good quality products, above all in fresh food like vegetables. But how do we measure the quality of fresh spinach before it gets on the market nowadays? The most…

Credit: Zhou et al Lifestyles in China are changing rapidly, and ordering food online is an example. However, those billions of delivery meals produce an enormous amount of plastic waste from packaging, but also from food…

Credit: UNSW Sydney Escherichia coli, known as E. coli, are bacteria which many people associate with causing mild food poisoning, but some types of E. coli can be fatal. UNSW Science microbiologists studied an E. coli strain…

Credit: APS The PhytoFrontiers™ editorial board, led by editor-in-chief Nik Grünwald and associate editor-in-chief Steve Klosterman, is pleased to announce the publication of its first paper, "Distinct Arabidopsis responses to…

Credit: University of Saskatchewan Conversion of large swaths of land to uniform tree plantations and single-crop species may lead to unintended consequences for the water cycle, putting ecosystems at greater risk for fires,…

Credit: Andrew Bladon Researchers have discovered significant variations in the ability of different UK butterfly species to maintain a suitable body temperature. Species that rely most on finding a suitably shady location to…

University of Göttingen research team investigates influence on meat qualityCredit: Juliane Fellner, University of Göttingen Current practices of the poultry industry have raised ethical and ecological concerns: ethical concerns include…

Credit: Karen Block/UC Davis Is cultivated meat -- essentially, animal protein grown under lab conditions -- a nourishing prospect to help feed the world, or is it more sizzle than steak? A consortium of researchers at the…

Increasing environmental challenges have led scientists to rethink how protein can be produced. Traditional processes require a lot of space on land or sea, resulting in a high carbon footprint and reduced resources. A new article in…

A research project headed by the Technical University of Denmark, DTU, has come up with the formula for a freeze-dried starter culture that African camel milk farmers can use to make safe, fermented milk products. The majority of the…

Credit: APS PRESS Since publication of the second edition of Compendium of Pea Diseases and Pests by APS PRESS almost two decades ago, pea production acreage has increased tremendously in response to rising consumer demands for…

ITHACA, N.Y. - A Cornell University scientist is leading a multi-institution team that's helping turn diverse and ancient grains into staple foods throughout the Northeast and Midwest, thanks to a three-year, $2 million grant from the…

For the first time ever the majority of Germans are limiting their consumption of meat, and many are open to the concept of eating cultured meat, according to a new study. The research, published in the journal Foods by an international…

Late blight is the most important pathogen in potato and causes devastation worldwide. The disease, caused by the oomycete Phytophthora infestans, was the trigger of the Irish Famine and still one of the most serious threats to potato…