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Uncovering the evolutionary history of wheat during the Holocene

Over 35% of the world’s population is nourished by wheat, which includes bread wheat and its relatives. Wheat has been cultivated for more than 10,000 years, beginning with the “Neolithic Revolution,” and is one of the earliest ancient crops to emerge in the Fertile Crescent.

21 Mar 2023

Spatial Computing theory could explain the brain's flexible working memory

Brain applies rhythms to physical patches of the cortex to selectively control just the right neurons at the right times to do the right things.

16 Mar 2023

Bean genome sequencing to boost nutritional quality

The faba bean genome, which has been sequenced for the first time and published in Nature on March 8th, 2023, is more than four times as large as the human genome at 13 billion bases.

From University of Reading 10 Mar 2023

Significant discovery might halt the highly destructive wheat blast

An international research collaboration led by the John Innes Centre has used innovative genomic discovery methods to show how we might halt the emerging and highly destructive disease, wheat blast.

19 Feb 2023

Researchers construct the first chromosome-scale reference genome of Plantago ovata

Scientists have for the first time constructed the reference genome for the source of the popular fiber supplement, psyllium husk, which could boost supplies of the versatile plant-derived product.

16 Feb 2023

Importance of drying temperature in the technological properties of OSPF

Orange, starchy sweet potatoes are great mashed, cut into fries or just roasted whole. But you likely haven't considered grinding them into a flour and baking them into your next batch of cookies -; or at least, not yet!

14 Feb 2023

Researchers discover murderous survival strategy of yeast

Yeast is not the simple single-celled microorganism we once thought, but a competitive killer. When starved of glucose, yeast releases a toxin that will poison other microorganisms that have entered its surrounding habitat, even its own clones.

8 Nov 2022

Understanding the architectures of proteins and the machinery at genes

Researchers from Cornell University have discovered a crucial mechanism in how genes are controlled thanks to yeast, a small organism that is necessary for the production of beer and bread.

1 Nov 2022

Yeast platform for the production of plant-derived anti-cancer drug

The supply of a plant-derived anti-cancer drug can finally meet global demand after a team of scientists from Denmark and the U.S. engineered yeast to produce the precursor molecules, which could previously only be obtained in trace concentrations in the native plant.

1 Sep 2022

Cost of groceries rose in tandem with COVID-19 cases, global study finds

By now, most Americans have felt the effects of global crises on their grocery bills. Recent research published in the journal Nature Food has found this to be a worldwide phenomenon.

14 Jun 2022

Researchers shed light on an exclusive healthy cereal - oats

Oats are a worldwide crop. It currently ranks seventh in cereal production. In comparison to other cereals, oats cultivation needs fewer insecticides, fungicides, and fertilizer treatments.

23 May 2022

FSU research may help reduce millions of tons of food waste from bananas

New research from Florida State University won't only help you nail the timing for your banana bread -; it could also help reduce millions of tons of food waste from the widely cultivated fruit.

12 May 2022

Scientists discover a genetic driver that improves yield traits and protein content in wheat

A team of international researchers has discovered a way to produce higher quality wheat. The scientists from the University of Adelaide and the UK's John Innes Centre have identified a genetic driver that improves yield traits in wheat, which unexpectedly can also lead to increasing protein content by up to 25 per cent.

12 May 2022

Comprehensive review provides insights on salt-reducing technologies in food production

Sodium is an essential micronutrient, but the amount we need is small. Three slices of bread or one teaspoon of table salt will do it, and chances are your daily sodium intake is far greater.

19 Apr 2022

Researchers identify and clone a key gene that confers stripe rust resistance in bread wheat

Pests and diseases result in the loss of one-fifth of the global wheat harvest each year, which is enough to make around 290 billion loaves of bread. Resolving the persistent problem of the fungal rust diseases that attack wheat could help ensure future food security.

15 Mar 2022

Study highlights incomplete and inconsistent nutrition information provided by online food retailers

Online food retailers do not consistently display nutrition information on their websites-;and U.S. laws are lagging behind in mandating the same labeling required for foods sold in brick-and-mortar stores, according to a new analysis by researchers from the NYU School of Global Public Health and the Friedman School of Nutrition Science and Policy at Tufts University.

From New York University (NYU) 21 Jan 2022

Daily consumption of more olive oil linked to lower mortality risk

Consuming more than 7 grams (>1/2 tablespoon) of olive oil per day is associated with lower risk of cardiovascular disease mortality, cancer mortality, neurodegenerative disease mortality and respiratory disease mortality, according to a study publishing today in the Journal of the American College of Cardiology.

17 Jan 2022