Food and Agricultural Sciences News and Research

Latest Food and Agricultural Sciences News and Research

GlobalData: KFC’s new menu reflects industry’s overall shift towards more familiar, simple offerings

Following today’s news (Tuesday 26 May) that KFC has released a chicken sandwich that is similar to Popeye’s household product;

28 May 2020

Bricks made from plastic, organic waste

Revolutionary 'green' types of bricks could be made from recycled PVC, waste plant fibers, or sand with the help of a remarkable new kind of rubber polymer.

28 May 2020

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

New tool shows how microbes influence health and promote diseases

Scientists from the Quadram Institute and Earlham Institute have developed a unique tool that is helping them to translate the complex communication that takes place between the body and the microbiome.

25 May 2020

Gene associated with thinness may play a role in resisting weight gain

Some people can remain slim easily, irrespective of their diet, while others might be dieting and working out at the gym to maintain their shape.

25 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

Eating one meal high in saturated fat may affect our ability to focus

Fatty food may feel like a friend during these troubled times, but new research suggests that eating just one meal high in saturated fat can hinder our ability to concentrate - not great news for people whose diets have gone south while they're working at home during the COVID-19 pandemic.

19 May 2020