Food and Agricultural Sciences News and Research

Latest Food and Agricultural Sciences News and Research

National DNA Day 2021: The Importance of DNA in Research

To celebrate National DNA Day, AZoLifeSciences speaks to Belen Hurle from the National Human Genome Research Institute about the importance of DNA in research.

From National Human Genome Research Institute (NHGRI) 26 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

Climate-smart practices may reduce greenhouse gas emissions from corn production

For corn, using dairy manure and legume cover crops in crop rotations can reduce the need for inorganic nitrogen fertilizer and protect water quality, but these practices also can contribute to emissions of nitrous oxide -- a potent greenhouse gas.

23 Apr 2021

Plant species and geographical provenance of the seeds influence pollinators

Insect decline is one of the greatest challenges facing our society. As a result of the destruction of many natural habitats, bees, bumblebees, butterflies, beetles and the like find less and less food.

23 Apr 2021

Combination of organic farming and genetic engineering can increase global sustainability

To increase global sustainability, EU law should be revised to enable the use of gene editing in organic farming.

23 Apr 2021

Raising water levels in agricultural peatlands could reduce greenhouse gas emissions

Substantial cuts in global greenhouse gas emissions could be achieved by raising water levels in agricultural peatlands, according to a new study in the journal Nature.

22 Apr 2021

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

Food and Agricultural Sciences News and Research

Latest Food and Agricultural Sciences News and Research

National DNA Day 2021: The Importance of DNA in Research

Researchers discover oligosaccharides within chardonnay wine-grape pomace

Climate-smart practices may reduce greenhouse gas emissions from corn production

Plant species and geographical provenance of the seeds influence pollinators

Combination of organic farming and genetic engineering can increase global sustainability

Raising water levels in agricultural peatlands could reduce greenhouse gas emissions

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

Researchers assess the use of drones for spraying pesticides in farms

New guide identifies barriers to communicating the significance of plant science

Supporting Minority Women Entrepreneurs in Agriculture

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

Global warming makes Indian summer monsoon rainfall more erratic

Climate change likely to affect the world's dinner plates

Tropical forests can capture CO2 into soils and reduce its emission

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

Study shows how nitrate presence controls nodule formation in legumes

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

Researchers discover new species of bumblebee through genome sequencing

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

Researchers discover natural brilliant blue food coloring from red cabbage

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Food and Agricultural Sciences News and Research

Latest Food and Agricultural Sciences News and Research

AgriTech eBook

Driving Support for Pharmaceutical Testing Through Continuous Innovation

From Memory to Metaplasticity: Unraveling the Brain's Secrets

Revolutionizing Mass Spectrometry: A Deep Dive into Plasmion’s SICRIT® Technology

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