Food and Agricultural Sciences News and Research

Latest Food and Agricultural Sciences News and Research

Scientists identify the odorants responsible for off-flavor-tainted cocoa

Musty, moldy, smoky or horse dung-like smelling cocoa is not suitable for chocolate production. As part of a larger research project, a team of scientists led by Martin Steinhaus from the Leibniz Institute for Food Systems Biology at the Technical University of Munich has identified the odorants responsible for such off-flavors.

21 Apr 2021

Researchers assess the use of drones for spraying pesticides in farms

Besides enabling more potent smartphones and higher download speeds while riding the subway, cutting-edge technologies like artificial intelligence, robotics, and wireless communications are on the verge of revolutionizing well-established industrial fields.

From Tokyo University of Science 20 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

Supporting Minority Women Entrepreneurs in Agriculture

Amy Wu, an award-winning writer for the women’s agriculture movement, speaks to AZoLifeSciences about the need to support women in agriculture.

20 Apr 2021

U.S. interstate trade can mitigate the economic effects of climate change

Agricultural producers deal firsthand with changing weather conditions, and extreme events such as drought or flooding can impact their productivity and profit. Climate change models project such events will occur more often in the future.

19 Apr 2021

Global warming makes Indian summer monsoon rainfall more erratic

If global warming continues unchecked, summer monsoon rainfall in India will become stronger and more erratic. This is the central finding of an analysis by a team of German researchers that compared more than 30 state-of-the-art climate models from all around the world.

19 Apr 2021

Climate change likely to affect the world's dinner plates

How will climate change affect the world's dinner plates? "Our Changing Menu: Climate Change and the Foods We Love and Need," a new book from an imprint of Cornell University Press, presents a global climate tour of Earth's foods - from vegetables, grains and meats to beverages and desserts - from the perspective of climate reality and explains how a warming world will affect your dinner plate.

19 Apr 2021

Tropical forests can capture CO2 into soils and reduce its emission

According to a new study, tropical forests exhibit the ability to capture carbon dioxide (CO2) into soils and thus decrease the amount of CO2 that is emitted.

15 Apr 2021

Mediterranean diet combined with lean beef can yield heart-healthy benefits

Eating red meat may have a bad reputation for being bad for the heart, but new research found that lean beef may have a place in healthy diets, after all.

From Penn State University 15 Apr 2021

Study shows how nitrate presence controls nodule formation in legumes

Legumes, or plants belonging to the bean family, form nodules on their roots to absorb nitrogen.

12 Apr 2021

Climate change can have a significant effect on global food production and health

New Curtin University-led research has found climate change will have a substantial impact on global food production and health if no action is taken by consumers, food industries, government, and international bodies.

9 Apr 2021

Researchers discover new species of bumblebee through genome sequencing

Scientists have discovered a new species of bumblebees while investigating genetic diversity in bumblebees in the Rocky Mountains, United States.

8 Apr 2021

New study to examine the influence of plant domestication on ecology and pollinator evolution

A grant of nearly $1.4 million from the National Science Foundation will support a researcher in Penn State's College of Agricultural Sciences in a study examining the influence of plant domestication on the ecology and evolution of wild pollinator species in agricultural landscapes.

From Penn State University 8 Apr 2021

Researchers discover natural brilliant blue food coloring from red cabbage

A natural brilliant blue coloring has been discovered by an international team of researchers including chemists at the University of California, Davis. The new cyan blue, obtained from red cabbage, could be an alternative to synthetic blue food colorings such as the widely used FD&C Blue No. 1.

From The University of California, Davis 8 Apr 2021

Mosel vineyard shares the soil with aromatic plants due to climate change

The landscape of sloping vineyards on the banks of the River Mosel in Germany is a characteristic symbol of a region, which cannot be understood without its wine: the Mosel wine region.

8 Apr 2021

Aquatic ecosystems contribute to at least half of the total methane emissions

Direct human alterations to natural aquatic ecosystems can increase methane emissions, a new study has found.

8 Apr 2021

Japanese consumers have more negative opinions about gene-editing of livestock, survey finds

A statistically rigorous survey of Japanese consumers has found that they have more negative opinions about the use of new gene-editing techniques on livestock than they do about use of the same technologies on vegetables.

7 Apr 2021

A new way to transform brewer's spent grain into value-added products

Home brewing enthusiasts and major manufacturers alike experience the same result of the beer-making process: mounds of leftover grain. Once all the flavor has been extracted from barley and other grains, what's left is a protein- and fiber-rich powder that is typically used in cattle feed or put in landfills.

7 Apr 2021

New CRISPR-SNP-Chip technology detects single-point mutations without amplification

The CRISPR-Chip technology was first introduced in 2019 by Dr. Kiana Aran, an Assistant Professor at Keck Graduate Institute (KGI).

6 Apr 2021

Plants play a key role in cycling toxic mercury levels in the environment

Scientists investigating gaseous mercury in the atmosphere in an attempt to reduce global pollutants have now discovered that a large amount of this harmful element is consumed by plants.

1 Apr 2021