Food and Agricultural Sciences News and Research

Latest Food and Agricultural Sciences News and Research

Colombia takes steps to preserve its biodiversity via genomic studies

Researchers from UEA predict that the second-most diverse nation in the world will benefit ecologically, economically, and socially from joining the Earth Biogenome Project.

20 Jan 2022

Coffee found to have a stimulating effect on some digestive processes

A new scientific review, published in Nutrients, highlights coffee's effects on digestion and the gut, and its impact on organs involved in digestion.

19 Jan 2022

New guidance document for DNA-based biodiversity assessment methods

Between 2016 and 2021, over 500 researchers collaborated within the DNAqua-Net international network, funded by the European Union’s European Cooperation in Science and Technology program (COST), with the goal to develop and advance biodiversity assessment methods based on analysis of DNA obtained from the environment (e.g. river water) or from unsorted collections of organisms.

17 Jan 2022

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

As the human population grows to a predicted 10 billion by 2050 and overall land mass remains constant, traditional animal farming may become a less viable method for food production.

13 Jan 2022

Study finds gene family that regulates tissue-specific DNA methylation patterns

According to researchers at Salk, the CLASSY gene family controls which portions of the genome are turned off in a tissue-specific manner.

13 Jan 2022

Study says plant microbiome influences health, survival, and fitness

The so-called plant microbiome—the microorganisms in a plant and its immediate environment—impacts plant health, survival, and fitness.

11 Jan 2022

Researchers produce ovalbumin with the help of ascomycete fungus

The Future Sustainable Food Systems research group found that fungus-produced ovalbumin can reduce the environmental impact of chicken egg white powder.

11 Jan 2022

Bioenergy sorghum hybrids can improve soil fertility and potentially earn carbon credits

The world faces an increasing amount of carbon dioxide in the atmosphere and a shortage of carbon in the soil. However, bioenergy sorghum can provide meaningful relief from both problems, according to a new study by Texas A&M AgriLife Research scientists.

10 Jan 2022

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

According to a new study, eating human food has a significant impact on the microbiome of black bears.

7 Jan 2022

Study analyzes the role of individual soil microbes to predict climate change

Soil is a very complex ecosystem that is crucial to a healthy climate. It is one of the largest carbon repositories and home to billions of microorganisms.

7 Jan 2022

Researchers use genomics to dig deeper into lychee’s history

Lychees, prickly on the exterior but sweet inside are loved for their iconic pink shells and pearly, fragrance.

7 Jan 2022

Climate change is no more a problem for diary farmers, suggests study

Dairy farmers in the Northeast -; facing a warming climate that exacerbates nutrient pollution but lengthens the growing season -; can reduce the environmental impact of their operations and maximize revenues by double cropping and injecting manure into the soil, rather than broadcasting it.

From Penn State University 6 Jan 2022

Risk of blood clots in the brain can be lowered with sustainable diet, finds study

The risk of bleeding or blood clots in the brain is lower if your diet is sustainable. This is shown by a new research result from Aarhus University. The results have just been published in the scientific journal Stroke.

5 Jan 2022

Researchers grow intestinal organoids to study why bats infected with viruses do not succumb to diseases

Experiments attempting to explain why bats can be infected with many viruses at a time without succumbing to diseases such as COVID-19-;knowledge that could help us to reduce the threat to humans of infectious disease-;have struggled until now with the fact that live wild bats make poor research subjects.

30 Dec 2021

‘Smart’ food packaging material kills microbes and keeps food fresh

A team of scientists from Nanyang Technological University, Singapore (NTU Singapore) and Harvard T.H. Chan School of Public Health, US, has developed a 'smart' food packaging material that is biodegradable, sustainable and kills microbes that are harmful to humans. It could also extend the shelf-life of fresh fruit by two to three days.

From Nanyang Technological University Singapore (NTU Singapore) 29 Dec 2021