Food Science News and Research

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Location is intrinsically linked to nutritional quality of diets, shows research

The amount of nutrients people get from the crops that they eat is a type of 'postcode lottery', according to new research that has analyzed thousands of cereal grains and soils as part of a project to tackle hidden hunger in Malawi and Ethiopia.

20 May 2021

High-fat, high-sugar diet reduces intestinal immune cell activity in mice

A team of researchers led by Thaddeus Stappenbeck discovered that a high-fat, high-sugar diet relates to reduced intestinal immune cell activity in mice.

20 May 2021

Scientists discover five unknown and novel relatives of listeria species

While examining the prevalence of listeria in agricultural soil throughout the U.S., Cornell University food scientists have stumbled upon five previously unknown and novel relatives of the bacteria.

19 May 2021

Food dyes may cause disease when the immune system is dysregulated

Artificial food colorants can cause disease when the immune system has become dysregulated, Icahn School of Medicine at Mount Sinai researchers report.

14 May 2021

Eating more fruit and vegetables linked to less stress according to new research

Eating a diet rich in fruit and vegetables is associated with less stress, according to new research from Edith Cowan University (ECU).

14 May 2021

A unique vertical farm can produce 10 times more seed potatoes a year

The pandemic has interfered with production chains in many areas of agriculture, making the restoration of the Russian seed bank a priority of food safety.

14 May 2021

Phage display platform helps discover new antifreeze proteins

Mitigating and controlling the impact of ice growth is critical for infrastructure safety, preserving frozen cells, and improving the texture of frozen foods.

From The University of Warwick 13 May 2021

Routine cleaning and sanitation are key to prevent microbial contamination in food products

Spoilage and foodborne illness could be reduced by using specially designed rapid-testing ATP swabs to clean surfaces in commercial food processing facilities.

7 May 2021

Study reveals a compound found in avocados helps in the treatment of leukemia

According to recent research at the University of Guelph, a compound found in avocados may one day lead to improved leukemia treatment.

4 May 2021

Researchers discover new approach to reform plant breeding and genetics

The research was conducted at the Department of Food Science at the University of Copenhagen (UCPH FOOD) with professor emeritus Lars Munck as coordinator and builds on earlier work since 1963 at Svaloef Plant Breeding Institute and the Carlsberg Laboratory.

28 Apr 2021

Researchers discover oligosaccharides within chardonnay wine-grape pomace

California produces nearly 4 million tons of world-class wine each year, but with that comes thousands of tons of residue like grape skins, seeds, stems and pulp. What if scientists could harness that viticultural waste to help promote human health?

From The University of California, Davis 23 Apr 2021

New guide identifies barriers to communicating the significance of plant science

The sustained development of plant sciences is highly significant. For instance, the food supply can be considered in this case.

20 Apr 2021

New handheld MasSpec Pen can identify meat and fish fraud within seconds

Meat and fish fraud are worldwide issues that cost consumers billions of dollars annually.

1 Apr 2021

Key protein could block the most common cause of food poisoning

Scientists have identified a protein that could be crucial for inhibiting the most common human food poisoning, caused by bacteria, in the United States.

1 Apr 2021

New study could help develop cultured meat using decellularized spinach leaves

A research team has used spinach—a cost-effective and eco-friendly scaffold—as an edible platform to grow meat cells.

1 Apr 2021

Processed meat consumption associated with increased risk of dementia

Scientists from the University of Leeds's Nutritional Epidemiology Group used data from 500,000 people, discovering that consuming a 25g serving of processed meat a day, the equivalent to one rasher of bacon, is associated with a 44% increased risk of developing the disease.

23 Mar 2021