Food and Agricultural Sciences

Microbes in Raw Fish

In 2015, the World Health Organization (WHO) estimated 10% of people annually become ill around the globe from consuming contaminated food.

An analysis of the effects GM crops have on agriculture

The use of natural hydrogels in food and agriculture practices

Study establishes instrumental probes for quality control of French fries

Risk assessments of mushroom consumption should factor in cooking and digestion

Genetic variation in taste receptors could help inform food production

Artificial Intelligence could help the agriculture industry meet increasing food demands

Leaf litter converted to biochar could reduce N20 emissions from vegetable fields

Study finds no evidence to support beneficial impact of woody bioenergy crops

Latest Food and Agricultural Sciences News and Research

Study finds strong link between fermented foods and the gut microbiome

According to a new international study, fermented foods can be the main source of potentially probiotic lactic acid bacteria (LAB) for the human gut.

27 May 2020

Next-Generation solar cells pass strict international tests

Australian scientists have for the first time produced a new generation of experimental solar energy cells that pass strict International testing standards.

27 May 2020

Why are we still failing to stop deforestation?

While efforts to reverse the trend of deforestation have multiplied in recent years, there is still no evidence to suggest that these initiatives are working.

27 May 2020

How Does An Increase In Nitrogen Application Affect Grasslands?

Whilst traditional management involved periodic cutting, modern intensive management involves applications of large amounts of nitrogen fertilizer.

22 May 2020

Eating Fish Reduces Risk Of Cardiovascular Disease

A study has found that consuming omega 3 primarily through fish, can modulate lipoproteins and can reduce the risk of cardiovascular disease.

22 May 2020

Food System Innovation

Food production has always shaped the lives of humans. Innovations have transformed the ways we grow, process, and consume food.

22 May 2020

Environmental Contaminants Alter Gut Microbiome

The microbes that inhabit our bodies are influenced by what we eat, drink, and breathe and most of us are exposed to environmental contaminants.

22 May 2020

Should Tomatoes Go In The Fridge?

There is much debate about the correct storage of tomatoes. There are two main options available: storage in the refrigerator or at room temperature.

22 May 2020

COVID-19 Crisis Causes 17% Drop In Global Carbon Emissions

The COVID-19 lockdown has had an "extreme" effect on daily carbon emissions, but it is unlikely to last - according to an analysis by a team of scientists.

22 May 2020

Chemicals Often Found In Consumer Products Could Lead To Obesity And Fatty Liver Diseases

Chemical compounds found in many consumer products could be major contributors to the onset of lipid-related diseases, such as obesity according to a study.

22 May 2020

Adding A Blend Of Spices To A Meal May Help Lower Inflammation

Adding an array of spices to your meal is a surefire way to make it tastier, but new Penn State research suggests it may increase its health benefits, as well.

22 May 2020

Gene mutation regulates plant responses to biotic stress

At times, scientists initiate their studies and find exactly what they had been looking for, while sometimes they end up with something unanticipated.

19 May 2020

New Functions Of A Protein May Improve Biocontrol Methods In Sustainable Agriculture

The laboratory of the UMA has proved that Bacillus subtilis cells, when deprived of an amyloid protein (TasA), exhibit a range of cytological anomalies.

19 May 2020

Chemists Develop Foolproof New Test To Track The Fats We Eat

A team of researchers has developed an accurate blood test to track individual fat intake, a tool that could guide public health policy on healthy eating.

19 May 2020

Biodiverse Coral Reefs Still Vulnerable To Climate Change And Invasive Species

A new study reveals clear evidence highlighting the importance of fish biodiversity to the health of spectacular tropical coral reef ecosystems.

19 May 2020

Enhancement Of Bitter Taste Sensor Reduces Salt Intake

High salt intake is a well-known risk factor for hypertension and cardiovascular diseases. Reducing salt intake can lower blood pressure.

19 May 2020

Climate Change Threatens Progress In Cancer Control

Climate change threatens prospects for further progress in cancer prevention and control, increasing exposure to cancer risk factors and access to cancer care.

19 May 2020

Aluminum May Affect Lead Levels In Drinking Water

It is not uncommon to find aluminum in municipal water systems. It is part of a treatment chemical used in some water treatment processes.

19 May 2020

New blood test may help track individual fat intake

McMaster University researchers have developed a precise and reliable blood test to monitor the intake of fats by individuals. This blood test may serve as a tool to guide public health policy related to healthy eating.

18 May 2020