Food Science News and Research

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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

Four strains of Methylobacteriaceae discovered

The latest discovery aboard the International Space Station could now enable scientists to develop the “fuel” to help plants endure such stressful conditions.

From NASA 17 Mar 2021

Lowering apolipoprotein CIII levels can prevent deleterious effects of a high-fat diet

Consumption of a diet with high fat levels increases the risk of fatty liver, obesity, cardiovascular diseases, and type 2 diabetes.

15 Mar 2021

UMD awarded grant to explore nettle as a functional food for improving health

Obesity, diabetes, and overall immune system health are issues that are all top-of-mind right now, especially during the pandemic.

9 Mar 2021

Combined treatment can effectively destroy insects in stored grains

Insects, mold, and bacteria in stored grains can be effectively killed through a combined treatment of essential oil vapors and irradiation.

8 Mar 2021

New way to create eco-friendly fungicides that protect food crops

A new study has revealed an important phase in researchers’ quest to produce targeted and more eco-friendly fungicides that protect food crops.

5 Mar 2021

Specific proteins in plants can prevent zinc deficiency in humans

More than two billion individuals across the world are malnourished because of zinc deficiency.

5 Mar 2021

Ultrasonic cleaning can clean food more effectively than current washing methods

New research has demonstrated that mild streams of water transporting sound and tiny air bubbles can remove bacteria from salad leaves more effectively.

3 Mar 2021

High-fat diet may lead to greater risk of heart attacks

According to a study, consumption of a high-fat diet could trigger a response in the heart, causing growth and resulting in a higher risk of heart attacks.

3 Mar 2021

Chickpea genetics reduce need for chemicals

In recent years, hummus has become a pop culture food phenomenon, drawing praises from dieticians for the health benefits and chefs for the flavor.

3 Mar 2021

Rising temperatures could reduce efficiency of food chains

According to a new study, rising temperatures could decrease the efficiency of food chains and endanger the survival of larger animals.

From University of Exeter 2 Mar 2021

New study on plant metabolism can help produce more food for increasing population

A new study has demonstrated how plants exploit their metabolism to identify time and know when to develop.

2 Mar 2021

Reducing salt potentially maintains Parmigiano Reggiano cheese's texture and flavor

Aged cheeses pack a punch of nutty, sharp flavor. Before they're fully mature, aged cheeses are either waxed or placed in brine for weeks to create a natural rind. However, the high salt content in brined cheeses deters some consumers.

25 Feb 2021

Portable DNA sequencers may enable routine microbial monitoring during food production

According to a recent study, handheld or portable instruments are suitable for environmental control during the production of food.

23 Feb 2021

Antioxidant in green tea may lead to new anti-cancer drugs

Green tea contains an antioxidant that may boost the concentrations of p53, called the “guardian of the genome,” for its potential to kill cancerous cells.

15 Feb 2021

Food Science News and Research

Researchers discover oligosaccharides within chardonnay wine-grape pomace

New guide identifies barriers to communicating the significance of plant science

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

Key protein could block the most common cause of food poisoning

New study could help develop cultured meat using decellularized spinach leaves

Processed meat consumption associated with increased risk of dementia

Four strains of Methylobacteriaceae discovered

Lowering apolipoprotein CIII levels can prevent deleterious effects of a high-fat diet

UMD awarded grant to explore nettle as a functional food for improving health

Combined treatment can effectively destroy insects in stored grains

New way to create eco-friendly fungicides that protect food crops

Specific proteins in plants can prevent zinc deficiency in humans

Ultrasonic cleaning can clean food more effectively than current washing methods

High-fat diet may lead to greater risk of heart attacks

Chickpea genetics reduce need for chemicals

Rising temperatures could reduce efficiency of food chains

New study on plant metabolism can help produce more food for increasing population

Reducing salt potentially maintains Parmigiano Reggiano cheese's texture and flavor

Portable DNA sequencers may enable routine microbial monitoring during food production

Antioxidant in green tea may lead to new anti-cancer drugs

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