Food Science News and Research

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Short-term tomato consumption alters gut bacteria toward a more favorable profile

Two weeks of eating a diet heavy in tomatoes increased the diversity of gut microbes and altered gut bacteria toward a more favorable profile in young pigs, researchers found.

9 Nov 2022

Genomic research helps in tackling the fatal complications of fungal infections

An important genetic discovery made by a research team led by a University of Massachusetts Amherst scientist sheds new light on the application of the drug caspofungin to treat the deadly fungal infection Aspergillus fumigatus, which claims the lives of about 100,000 severely immunocompromised individuals every year.

7 Oct 2022

Discovery of new, natural sweeteners in citrus could change food and beverage industry

Americans' love affair with sugar can be a deadly attraction that sometimes leads to major health problems, including obesity and type 2 diabetes.

21 Sep 2022

UF scientists know why 'aromatic' blueberries taste good

They may be called "aromatic" blueberries, but they don't just smell nice -- they taste good.

9 Aug 2022

Researchers use synthetic polymers as alternatives to nucleate the formation of biofilms

A report from Birmingham researchers that was published in Materials Horizons describes a novel technique for improving biocatalysis efficiency.

3 Aug 2022

Study explores labor time-use on Irish pasture-based dairy farms

Globally, dairy producers face increasing challenges regarding sustainability, including declining numbers of workers in the agricultural sector, while continuing to meet increasing demand for nutritious and affordable food.

27 Jul 2022

New study gauges public acceptance of gene-edited foods

Through CRISPR and other gene-editing technologies, researchers and developers are poised to bring dozens – if not hundreds – of new products to grocery stores: mushrooms with longer shelf lives, drought-resistant corn and bananas impervious to a fungus threatening the global supply.

29 Jun 2022

$750,000 partnership grant supports the development of portable biosensors for detecting foodborne contaminants

An international team led by a University of Massachusetts Amherst food and environmental virologist has received a $750,000 USDA National Institute of Food and Agriculture (NIFA) partnership grant to develop and test portable, rapid biosensors capable of detecting noroviruses and mycotoxins in foods and agricultural products.

6 Jun 2022

Consumer acceptance of QR codes on milk cartons may reduce food waste

The "use-by" and "best-by" dates printed on milk cartons and gallon jugs may soon become a thing of the past, giving way to more accurate and informative QR codes.

2 Jun 2022

Climate change may increase aflatoxin problems in US corn

As climate change continues to alter weather patterns around the planet including the Midwest, researchers at Michigan State University are modeling the impact on crops such as corn.

5 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

Salmonella strains in birds do not harbor antimicrobial-resistance genes, study finds

Although many wild birds carry Salmonella, the strains of the bacteria they convey usually do not harbor antimicrobial-resistance genes, according to Penn State researchers, who led a team conducting a new, nationwide study.

From Penn State University 24 Mar 2022

Researchers investigate new properties of edible plants improving food production

As millions of people face hunger, new properties of leading edible plants that could improve future food crop production are looked into by Flinders University.

23 Mar 2022

Study reveals physico-chemical nature of xylem barriers that confer bacterial wilt resistance

A new work led by Núria Sánchez Coll, CSIC researcher at the Centre for Research in Agricultural Genomics, elucidates how tomato plant varieties resistant to the bacterial wilt pathogen Ralstonia solanacearum have the ability to restrict bacterial movement in the plant.

17 Feb 2022

Food Science News and Research

Short-term tomato consumption alters gut bacteria toward a more favorable profile

Genomic research helps in tackling the fatal complications of fungal infections

Discovery of new, natural sweeteners in citrus could change food and beverage industry

UF scientists know why 'aromatic' blueberries taste good

Researchers use synthetic polymers as alternatives to nucleate the formation of biofilms

Study explores labor time-use on Irish pasture-based dairy farms

New study gauges public acceptance of gene-edited foods

$750,000 partnership grant supports the development of portable biosensors for detecting foodborne contaminants

Consumer acceptance of QR codes on milk cartons may reduce food waste

Climate change may increase aflatoxin problems in US corn

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

Salmonella strains in birds do not harbor antimicrobial-resistance genes, study finds

Researchers investigate new properties of edible plants improving food production

Study reveals physico-chemical nature of xylem barriers that confer bacterial wilt resistance

Diet induces permanent genetic alterations in the gut microbes, study reveals

WVU food science experts determine the properties of protein in several insect powders

Researchers produce ovalbumin with the help of ascomycete fungus

Consuming human food lowers microbial diversity in the gut of wild bears

Researchers develop plant-based emulsifier likely to replace eggs or dairy

Monitoring conductivity in distillates provides better tasting apple spirits

The Last Piece of Our Genome: Sequencing the Y Chromosome

Understanding the Importance of Entrepreneurship in the Life Sciences Community

Supporting Informed Decisions on Malaria Biocontrol Interventions

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