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	<title>Food/Food Science &#8211; BIOENGINEER.ORG</title>
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		<title>Juicy past of favorite Okinawan fruit revealed</title>
		<link>https://bioengineer.org/juicy-past-of-favorite-okinawan-fruit-revealed/</link>
					<comments>https://bioengineer.org/juicy-past-of-favorite-okinawan-fruit-revealed/#respond</comments>
		
		<dc:creator><![CDATA[Bioengineer]]></dc:creator>
		<pubDate>Mon, 26 Jul 2021 09:06:54 +0000</pubDate>
				<category><![CDATA[Science News]]></category>
		<category><![CDATA[Agricultural Production/Economics]]></category>
		<category><![CDATA[Biodiversity]]></category>
		<category><![CDATA[Biology]]></category>
		<category><![CDATA[Evolution]]></category>
		<category><![CDATA[Food/Food Science]]></category>
		<category><![CDATA[Genes]]></category>
		<category><![CDATA[Genetics]]></category>
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		<guid isPermaLink="false">https://bioengineer.org/juicy-past-of-favorite-okinawan-fruit-revealed/</guid>

					<description><![CDATA[Credit: Hidekazu Sumi Citrus fruits from the mandarin family have important commercial value but how their diversity arose has been something of a mystery Researchers analyzed the genomes of the East Asian varieties and found a second center of diversity in the Ryukyu Islands along with the previously known center in the mountains of southern [&#8230;]]]></description>
		
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		<post-id xmlns="com-wordpress:feed-additions:1">174526</post-id>	</item>
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		<title>UMass Amherst grad student awarded fellowship for food allergy research</title>
		<link>https://bioengineer.org/umass-amherst-grad-student-awarded-fellowship-for-food-allergy-research/</link>
					<comments>https://bioengineer.org/umass-amherst-grad-student-awarded-fellowship-for-food-allergy-research/#respond</comments>
		
		<dc:creator><![CDATA[Bioengineer]]></dc:creator>
		<pubDate>Fri, 23 Jul 2021 15:00:35 +0000</pubDate>
				<category><![CDATA[Immunology]]></category>
		<category><![CDATA[Biology]]></category>
		<category><![CDATA[Environmental Health]]></category>
		<category><![CDATA[Epidemiology]]></category>
		<category><![CDATA[Food/Food Science]]></category>
		<category><![CDATA[Immunology/Allergies/Asthma]]></category>
		<category><![CDATA[Infectious/Emerging Diseases]]></category>
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		<category><![CDATA[Microbiology]]></category>
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		<guid isPermaLink="false">https://bioengineer.org/umass-amherst-grad-student-awarded-fellowship-for-food-allergy-research/</guid>

					<description><![CDATA[USDA program focuses on developing next generation of food scientists Credit: UMass Amherst University of Massachusetts Amherst food science Ph.D. candidate Cassandra Suther has received a prestigious predoctoral fellowship of $180,000 from the U.S. Department of Agriculture&#8217;s National Institute of Food and Agriculture (USDA-NIFA) to study the effect of norovirus on the development and severity [&#8230;]]]></description>
		
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		<post-id xmlns="com-wordpress:feed-additions:1">174475</post-id>	</item>
		<item>
		<title>Blushing plants reveal when fungi are growing in their roots</title>
		<link>https://bioengineer.org/blushing-plants-reveal-when-fungi-are-growing-in-their-roots/</link>
					<comments>https://bioengineer.org/blushing-plants-reveal-when-fungi-are-growing-in-their-roots/#respond</comments>
		
		<dc:creator><![CDATA[Bioengineer]]></dc:creator>
		<pubDate>Fri, 23 Jul 2021 14:41:26 +0000</pubDate>
				<category><![CDATA[Health]]></category>
		<category><![CDATA[Agricultural Production/Economics]]></category>
		<category><![CDATA[Agriculture]]></category>
		<category><![CDATA[Biology]]></category>
		<category><![CDATA[Cell Biology]]></category>
		<category><![CDATA[Ecology/Environment]]></category>
		<category><![CDATA[Fertilizers/Pest Management]]></category>
		<category><![CDATA[Food/Food Science]]></category>
		<category><![CDATA[Nutrition/Nutrients]]></category>
		<category><![CDATA[Plant Sciences]]></category>
		<guid isPermaLink="false">https://bioengineer.org/blushing-plants-reveal-when-fungi-are-growing-in-their-roots/</guid>

					<description><![CDATA[Credit: Temur Yunusov and Alfonso Timoneda Almost all crop plants form associations with a particular type of fungi &#8211; called arbuscular mycorrhiza fungi &#8211; in the soil, which greatly expand their root surface area. This mutually beneficial interaction boosts the plant&#8217;s ability to take up nutrients that are vital for growth. The more nutrients plants [&#8230;]]]></description>
		
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		<post-id xmlns="com-wordpress:feed-additions:1">174465</post-id>	</item>
		<item>
		<title>Cattle losing adaptations to environment, MU researchers find</title>
		<link>https://bioengineer.org/cattle-losing-adaptations-to-environment-mu-researchers-find/</link>
					<comments>https://bioengineer.org/cattle-losing-adaptations-to-environment-mu-researchers-find/#respond</comments>
		
		<dc:creator><![CDATA[Bioengineer]]></dc:creator>
		<pubDate>Thu, 22 Jul 2021 20:06:40 +0000</pubDate>
				<category><![CDATA[Science News]]></category>
		<category><![CDATA[Agricultural Production/Economics]]></category>
		<category><![CDATA[Agriculture]]></category>
		<category><![CDATA[Biodiversity]]></category>
		<category><![CDATA[Biology]]></category>
		<category><![CDATA[Climate Change]]></category>
		<category><![CDATA[Food/Food Science]]></category>
		<category><![CDATA[Genes]]></category>
		<category><![CDATA[Genetics]]></category>
		<category><![CDATA[Zoology/Veterinary Science]]></category>
		<guid isPermaLink="false">https://bioengineer.org/cattle-losing-adaptations-to-environment-mu-researchers-find/</guid>

					<description><![CDATA[Researchers pave the way for genetic tests of cattle that can look for the presence of specific adaptations, such as heat resistance Credit: University of Missouri. As a fourth-generation cattle farmer, Jared Decker knows that cattle suffer from health and productivity issues when they are taken from one environment &#8212; which the herd has spent [&#8230;]]]></description>
		
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		<post-id xmlns="com-wordpress:feed-additions:1">174416</post-id>	</item>
		<item>
		<title>Study innovates in gluten-free formulations, creating more palatable and nutritious bread</title>
		<link>https://bioengineer.org/study-innovates-in-gluten-free-formulations-creating-more-palatable-and-nutritious-bread/</link>
					<comments>https://bioengineer.org/study-innovates-in-gluten-free-formulations-creating-more-palatable-and-nutritious-bread/#respond</comments>
		
		<dc:creator><![CDATA[Bioengineer]]></dc:creator>
		<pubDate>Wed, 21 Jul 2021 16:07:54 +0000</pubDate>
				<category><![CDATA[Science News]]></category>
		<category><![CDATA[Diet/Body Weight]]></category>
		<category><![CDATA[Food/Food Science]]></category>
		<category><![CDATA[Immunology/Allergies/Asthma]]></category>
		<category><![CDATA[Medicine/Health]]></category>
		<category><![CDATA[Metabolism/Metabolic Diseases]]></category>
		<category><![CDATA[Nutrition/Nutrients]]></category>
		<category><![CDATA[Physiology]]></category>
		<category><![CDATA[Plant Sciences]]></category>
		<guid isPermaLink="false">https://bioengineer.org/study-innovates-in-gluten-free-formulations-creating-more-palatable-and-nutritious-bread/</guid>

					<description><![CDATA[Study at the Federal University of São Paulo developed a recipe combining chickpea flour and psyllium, a plant-derived soluble fiber. The product is nourishing and rated highly by consumers in qualitative surveys. Credit: Vanessa Dias Capriles/UNIFESP By José Tadeu Arantes &#124; Agência FAPESP – Gluten is a protein complex found in cereals such as wheat, [&#8230;]]]></description>
		
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		<post-id xmlns="com-wordpress:feed-additions:1">174272</post-id>	</item>
		<item>
		<title>Traditional Japanese food may hold building blocks of COVID-19 treatments</title>
		<link>https://bioengineer.org/traditional-japanese-food-may-hold-building-blocks-of-covid-19-treatments/</link>
					<comments>https://bioengineer.org/traditional-japanese-food-may-hold-building-blocks-of-covid-19-treatments/#respond</comments>
		
		<dc:creator><![CDATA[Bioengineer]]></dc:creator>
		<pubDate>Wed, 21 Jul 2021 15:36:29 +0000</pubDate>
				<category><![CDATA[Health]]></category>
		<category><![CDATA[Bacteriology]]></category>
		<category><![CDATA[Food/Food Science]]></category>
		<category><![CDATA[Health Care]]></category>
		<category><![CDATA[Infectious/Emerging Diseases]]></category>
		<category><![CDATA[Medicine/Health]]></category>
		<category><![CDATA[Microbiology]]></category>
		<category><![CDATA[Virology]]></category>
		<guid isPermaLink="false">https://bioengineer.org/traditional-japanese-food-may-hold-building-blocks-of-covid-19-treatments/</guid>

					<description><![CDATA[Credit: Part of Figure is adopted from Biochemical and Biophysical Research Communications Volume 570, 17 September 2021, Pages 21-25. © 2021 The Authors. Published by Elsevier Inc. Natto, a fermented soybean dish often served for breakfast in Japan, originated at the turn of the last millennium but may hold an answer to a modern problem: [&#8230;]]]></description>
		
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		<post-id xmlns="com-wordpress:feed-additions:1">174264</post-id>	</item>
		<item>
		<title>New PlantwisePlus program launched to help farmers produce more and higher quality food</title>
		<link>https://bioengineer.org/new-plantwiseplus-program-launched-to-help-farmers-produce-more-and-higher-quality-food/</link>
					<comments>https://bioengineer.org/new-plantwiseplus-program-launched-to-help-farmers-produce-more-and-higher-quality-food/#respond</comments>
		
		<dc:creator><![CDATA[Bioengineer]]></dc:creator>
		<pubDate>Wed, 21 Jul 2021 14:48:40 +0000</pubDate>
				<category><![CDATA[Biology]]></category>
		<category><![CDATA[Agricultural Production/Economics]]></category>
		<category><![CDATA[Agriculture]]></category>
		<category><![CDATA[Fertilizers/Pest Management]]></category>
		<category><![CDATA[Food/Food Science]]></category>
		<category><![CDATA[Plant Sciences]]></category>
		<guid isPermaLink="false">https://bioengineer.org/new-plantwiseplus-program-launched-to-help-farmers-produce-more-and-higher-quality-food/</guid>

					<description><![CDATA[PlantwisePlus will build on CABI&#8217;s Plantwise and Action on Invasives programmes, which have already helped millions of farmers in over 30 countries diagnose and treat pest threats and reduce crop losses by strengthening national plant health systems. Credit: CABI A new CABI-led worldwide programme &#8211; PlantwisePlus &#8211; has been launched to help support low and [&#8230;]]]></description>
		
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		<post-id xmlns="com-wordpress:feed-additions:1">174250</post-id>	</item>
		<item>
		<title>Untrained beer drinkers can taste different barley genotypes</title>
		<link>https://bioengineer.org/untrained-beer-drinkers-can-taste-different-barley-genotypes/</link>
					<comments>https://bioengineer.org/untrained-beer-drinkers-can-taste-different-barley-genotypes/#respond</comments>
		
		<dc:creator><![CDATA[Bioengineer]]></dc:creator>
		<pubDate>Tue, 20 Jul 2021 14:42:45 +0000</pubDate>
				<category><![CDATA[Biology]]></category>
		<category><![CDATA[Agriculture]]></category>
		<category><![CDATA[Food/Food Science]]></category>
		<category><![CDATA[Plant Sciences]]></category>
		<category><![CDATA[Social/Behavioral Science]]></category>
		<category><![CDATA[Socioeconomics]]></category>
		<guid isPermaLink="false">https://bioengineer.org/untrained-beer-drinkers-can-taste-different-barley-genotypes/</guid>

					<description><![CDATA[Credit: WSU PULLMAN, Wash. &#8211; When it comes to craft beer, the flavor doesn&#8217;t have to be all in the hops. As a panel of amateur beer tasters at Washington State University recently demonstrated, malted barley, the number one ingredient in beer besides water, can have a range of desirable flavors too. Researchers recruited a [&#8230;]]]></description>
		
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		<post-id xmlns="com-wordpress:feed-additions:1">174120</post-id>	</item>
		<item>
		<title>Oregon State researchers begin to unravel the mysteries of kombucha fermentation</title>
		<link>https://bioengineer.org/oregon-state-researchers-begin-to-unravel-the-mysteries-of-kombucha-fermentation/</link>
					<comments>https://bioengineer.org/oregon-state-researchers-begin-to-unravel-the-mysteries-of-kombucha-fermentation/#respond</comments>
		
		<dc:creator><![CDATA[Bioengineer]]></dc:creator>
		<pubDate>Wed, 14 Jul 2021 16:19:10 +0000</pubDate>
				<category><![CDATA[Science News]]></category>
		<category><![CDATA[Agriculture]]></category>
		<category><![CDATA[Food/Food Science]]></category>
		<guid isPermaLink="false">https://bioengineer.org/oregon-state-researchers-begin-to-unravel-the-mysteries-of-kombucha-fermentation/</guid>

					<description><![CDATA[Credit: Oregon State University CORVALLIS, Ore. &#8211; Oregon State University scientists are beginning to unravel the key microorganisms that contribute to the fermentation of kombucha, research that is already aiding large-scale kombucha producers in the fast-growing industry. Kombucha is a fermented tea drink that has been homebrewed around the world for centuries, but in recent [&#8230;]]]></description>
		
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		<post-id xmlns="com-wordpress:feed-additions:1">173773</post-id>	</item>
		<item>
		<title>A new sensitive tool for the efficient quantification of plant disease susceptibility</title>
		<link>https://bioengineer.org/a-new-sensitive-tool-for-the-efficient-quantification-of-plant-disease-susceptibility/</link>
					<comments>https://bioengineer.org/a-new-sensitive-tool-for-the-efficient-quantification-of-plant-disease-susceptibility/#respond</comments>
		
		<dc:creator><![CDATA[Bioengineer]]></dc:creator>
		<pubDate>Wed, 14 Jul 2021 16:14:06 +0000</pubDate>
				<category><![CDATA[Biology]]></category>
		<category><![CDATA[Agricultural Production/Economics]]></category>
		<category><![CDATA[Agriculture]]></category>
		<category><![CDATA[Bacteriology]]></category>
		<category><![CDATA[Biotechnology]]></category>
		<category><![CDATA[Cell Biology]]></category>
		<category><![CDATA[Food/Food Science]]></category>
		<category><![CDATA[Molecular Biology]]></category>
		<category><![CDATA[Plant Sciences]]></category>
		<guid isPermaLink="false">https://bioengineer.org/a-new-sensitive-tool-for-the-efficient-quantification-of-plant-disease-susceptibility/</guid>

					<description><![CDATA[Credit: APS While several biology techniques have undergone significant technical advances that have allowed their high-throughput implementation, assessing the resistance levels of plant varieties to microbial pathogens remains an arduous and time-consuming task. In response to this, Pujara and collaborators took advantage of the naturally occurring luminescence of a deep-sea shrimp to engineer a light-producing [&#8230;]]]></description>
		
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		<post-id xmlns="com-wordpress:feed-additions:1">173771</post-id>	</item>
		<item>
		<title>Dartmouth Engineering professor selected to direct new Brazilian biofuels lab</title>
		<link>https://bioengineer.org/dartmouth-engineering-professor-selected-to-direct-new-brazilian-biofuels-lab/</link>
					<comments>https://bioengineer.org/dartmouth-engineering-professor-selected-to-direct-new-brazilian-biofuels-lab/#respond</comments>
		
		<dc:creator><![CDATA[Bioengineer]]></dc:creator>
		<pubDate>Tue, 13 Jul 2021 16:13:54 +0000</pubDate>
				<category><![CDATA[Biology]]></category>
		<category><![CDATA[Agricultural Production/Economics]]></category>
		<category><![CDATA[Agriculture]]></category>
		<category><![CDATA[Climate Change]]></category>
		<category><![CDATA[Ecology/Environment]]></category>
		<category><![CDATA[Energy Sources]]></category>
		<category><![CDATA[Energy/Fuel (non-petroleum)]]></category>
		<category><![CDATA[Food/Food Science]]></category>
		<category><![CDATA[Grants/Funding]]></category>
		<guid isPermaLink="false">https://bioengineer.org/dartmouth-engineering-professor-selected-to-direct-new-brazilian-biofuels-lab/</guid>

					<description><![CDATA[Credit: John Sherman/Dartmouth Engineering Lee Lynd, the Queneau Distinguished Professor of Engineering at Dartmouth, will be the founding director of the new Advanced Second Generation (A2G) Biofuel Laboratory located at the University of Campinas (Unicamp) in Brazil. The lab&#8217;s mission is to develop and enable technology to sustainably produce bioethanol, an alternative to fossil fuel, [&#8230;]]]></description>
		
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		<post-id xmlns="com-wordpress:feed-additions:1">173649</post-id>	</item>
		<item>
		<title>Major revamp of SNAP could eliminate food insecurity in the US</title>
		<link>https://bioengineer.org/major-revamp-of-snap-could-eliminate-food-insecurity-in-the-us/</link>
					<comments>https://bioengineer.org/major-revamp-of-snap-could-eliminate-food-insecurity-in-the-us/#respond</comments>
		
		<dc:creator><![CDATA[Bioengineer]]></dc:creator>
		<pubDate>Fri, 09 Jul 2021 16:05:37 +0000</pubDate>
				<category><![CDATA[Science News]]></category>
		<category><![CDATA[Business/Economics]]></category>
		<category><![CDATA[Food/Food Science]]></category>
		<category><![CDATA[Nutrition/Nutrients]]></category>
		<category><![CDATA[Poverty/Wealth]]></category>
		<category><![CDATA[Public Health]]></category>
		<guid isPermaLink="false">https://bioengineer.org/major-revamp-of-snap-could-eliminate-food-insecurity-in-the-us/</guid>

					<description><![CDATA[Credit: College of ACES, University of Illinois. URBANA, Ill. &#8211; Food insecurity is a major problem in the U.S., and it worsened during the COVID-19 pandemic. The Supplemental Nutrition Assistance Program (SNAP) provides some relief, but millions of Americans still lack adequate access to healthy food. A new study from the University of Illinois proposes [&#8230;]]]></description>
		
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		<post-id xmlns="com-wordpress:feed-additions:1">173469</post-id>	</item>
		<item>
		<title>UTIA researchers target food loss and waste reduction</title>
		<link>https://bioengineer.org/utia-researchers-target-food-loss-and-waste-reduction/</link>
					<comments>https://bioengineer.org/utia-researchers-target-food-loss-and-waste-reduction/#respond</comments>
		
		<dc:creator><![CDATA[Bioengineer]]></dc:creator>
		<pubDate>Fri, 09 Jul 2021 15:59:31 +0000</pubDate>
				<category><![CDATA[Health]]></category>
		<category><![CDATA[Agriculture]]></category>
		<category><![CDATA[Behavior]]></category>
		<category><![CDATA[Business/Economics]]></category>
		<category><![CDATA[Food/Food Science]]></category>
		<category><![CDATA[Nutrition/Nutrients]]></category>
		<category><![CDATA[Personality/Attitude]]></category>
		<category><![CDATA[Socioeconomics]]></category>
		<guid isPermaLink="false">https://bioengineer.org/utia-researchers-target-food-loss-and-waste-reduction/</guid>

					<description><![CDATA[COVID-19 effects on consumer and grocer behaviors included in study Credit: Image by Shutterstock. Research suggests that 40% of food produced in the U.S. is lost or wasted, while approximately one in eight households experiences food insecurity. The COVID-19 pandemic has exacerbated the situation, creating uncertainty at the retail level of the food supply chain, [&#8230;]]]></description>
		
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		<post-id xmlns="com-wordpress:feed-additions:1">173467</post-id>	</item>
		<item>
		<title>Protein crop&#8217;s potential unlocked by deciphering anti-nutrient biosynthesis</title>
		<link>https://bioengineer.org/protein-crops-potential-unlocked-by-deciphering-anti-nutrient-biosynthesis/</link>
					<comments>https://bioengineer.org/protein-crops-potential-unlocked-by-deciphering-anti-nutrient-biosynthesis/#respond</comments>
		
		<dc:creator><![CDATA[Bioengineer]]></dc:creator>
		<pubDate>Thu, 08 Jul 2021 15:16:39 +0000</pubDate>
				<category><![CDATA[Science News]]></category>
		<category><![CDATA[Agricultural Production/Economics]]></category>
		<category><![CDATA[Agriculture]]></category>
		<category><![CDATA[Biochemistry]]></category>
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		<category><![CDATA[Molecular Biology]]></category>
		<category><![CDATA[Plant Sciences]]></category>
		<guid isPermaLink="false">https://bioengineer.org/protein-crops-potential-unlocked-by-deciphering-anti-nutrient-biosynthesis/</guid>

					<description><![CDATA[Credit: Frederick Stoddard, University of Helsinki Faba beans are an excellent source of food protein, but about 4% of the world&#8217;s population are afflicted by favism, which renders them sensitive to the faba bean anti-nutrients vicine and convicine. Now, an international research team has identified the VC1 gene as responsible for the production of these [&#8230;]]]></description>
		
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		<post-id xmlns="com-wordpress:feed-additions:1">173351</post-id>	</item>
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		<title>From eyebrow beans to &#8216;lost&#8217; rice: community seedbanks are protecting China&#8217;s crops</title>
		<link>https://bioengineer.org/from-eyebrow-beans-to-lost-rice-community-seedbanks-are-protecting-chinas-crops/</link>
					<comments>https://bioengineer.org/from-eyebrow-beans-to-lost-rice-community-seedbanks-are-protecting-chinas-crops/#respond</comments>
		
		<dc:creator><![CDATA[Bioengineer]]></dc:creator>
		<pubDate>Tue, 06 Jul 2021 20:14:01 +0000</pubDate>
				<category><![CDATA[Science News]]></category>
		<category><![CDATA[Agricultural Production/Economics]]></category>
		<category><![CDATA[Agriculture]]></category>
		<category><![CDATA[Biodiversity]]></category>
		<category><![CDATA[Climate Change]]></category>
		<category><![CDATA[Ecology/Environment]]></category>
		<category><![CDATA[Food/Food Science]]></category>
		<category><![CDATA[Plant Sciences]]></category>
		<guid isPermaLink="false">https://bioengineer.org/from-eyebrow-beans-to-lost-rice-community-seedbanks-are-protecting-chinas-crops/</guid>

					<description><![CDATA[Despite being relatively new in China, community-led seedbanks are a valuable resource in conserving agricultural biodiversity. For the first time, researchers have provided a comprehensive summary of the services performed by 27 seedbanks across the coun Credit: Qiubi &#8220;Plant a hundred kinds of crops&#8221; Wangjinzhuang village is nestled amongst the steep slopes of the South [&#8230;]]]></description>
		
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		<post-id xmlns="com-wordpress:feed-additions:1">173173</post-id>	</item>
		<item>
		<title>Research enhances understanding of switchgrass, an important bioenergy crop</title>
		<link>https://bioengineer.org/research-enhances-understanding-of-switchgrass-an-important-bioenergy-crop/</link>
					<comments>https://bioengineer.org/research-enhances-understanding-of-switchgrass-an-important-bioenergy-crop/#respond</comments>
		
		<dc:creator><![CDATA[Bioengineer]]></dc:creator>
		<pubDate>Tue, 06 Jul 2021 19:48:47 +0000</pubDate>
				<category><![CDATA[Science News]]></category>
		<category><![CDATA[Agricultural Production/Economics]]></category>
		<category><![CDATA[Agriculture]]></category>
		<category><![CDATA[Biodiversity]]></category>
		<category><![CDATA[Biology]]></category>
		<category><![CDATA[Biotechnology]]></category>
		<category><![CDATA[Climate Change]]></category>
		<category><![CDATA[Ecology/Environment]]></category>
		<category><![CDATA[Food/Food Science]]></category>
		<category><![CDATA[Plant Sciences]]></category>
		<guid isPermaLink="false">https://bioengineer.org/research-enhances-understanding-of-switchgrass-an-important-bioenergy-crop/</guid>

					<description><![CDATA[Credit: K.Stepnitz, Michigan State University Bioenergy crops are an alternative energy source that, unlike fossil fuels, could positively impact the environment by reducing greenhouse gases, soil erosion, and carbon dioxide levels. They can be produced even more sustainably if they are grown on poor quality land unsuitable for food. To make up for the poor [&#8230;]]]></description>
		
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		<post-id xmlns="com-wordpress:feed-additions:1">173169</post-id>	</item>
		<item>
		<title>New broadly applicable tool provides insight into fungicide resistance</title>
		<link>https://bioengineer.org/new-broadly-applicable-tool-provides-insight-into-fungicide-resistance/</link>
					<comments>https://bioengineer.org/new-broadly-applicable-tool-provides-insight-into-fungicide-resistance/#respond</comments>
		
		<dc:creator><![CDATA[Bioengineer]]></dc:creator>
		<pubDate>Tue, 06 Jul 2021 19:10:00 +0000</pubDate>
				<category><![CDATA[Science News]]></category>
		<category><![CDATA[Agricultural Production/Economics]]></category>
		<category><![CDATA[Agriculture]]></category>
		<category><![CDATA[Biology]]></category>
		<category><![CDATA[Biotechnology]]></category>
		<category><![CDATA[Cell Biology]]></category>
		<category><![CDATA[Chemical/Biological Weapons]]></category>
		<category><![CDATA[Food/Food Science]]></category>
		<category><![CDATA[Molecular Biology]]></category>
		<category><![CDATA[Mycology]]></category>
		<category><![CDATA[Plant Sciences]]></category>
		<guid isPermaLink="false">https://bioengineer.org/new-broadly-applicable-tool-provides-insight-into-fungicide-resistance/</guid>

					<description><![CDATA[Credit: Jingyu Peng, Hyunkyu Sang, Tyre J. Proffer, Jacqueline Gleason, Cory A. Outwater, Geunhwa Jung, and George W. Sundin Succinate dehydrogenase inhibitors (SDHIs) are a class of fungicides widely used to control many fungal diseases of crops. The relationship between SDHIs and fungi can be compared to finding the right key for the right lock. [&#8230;]]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">173153</post-id>	</item>
		<item>
		<title>Potential of faba beans, rich in protein, has been unlocked</title>
		<link>https://bioengineer.org/potential-of-faba-beans-rich-in-protein-has-been-unlocked/</link>
					<comments>https://bioengineer.org/potential-of-faba-beans-rich-in-protein-has-been-unlocked/#respond</comments>
		
		<dc:creator><![CDATA[Bioengineer]]></dc:creator>
		<pubDate>Tue, 06 Jul 2021 15:22:50 +0000</pubDate>
				<category><![CDATA[Science News]]></category>
		<category><![CDATA[Agriculture]]></category>
		<category><![CDATA[Food/Food Science]]></category>
		<category><![CDATA[Plant Sciences]]></category>
		<guid isPermaLink="false">https://bioengineer.org/potential-of-faba-beans-rich-in-protein-has-been-unlocked/</guid>

					<description><![CDATA[Credit: Fred Stoddard Faba beans have been an excellent source of food protein since pre-historic times, but about 5% of people, mostly from regions where malaria has been endemic and who carry a certain mutation, can&#8217;t eat them. Now, an international team of researchers, led by the Universities of Helsinki and Copenhagen as well as [&#8230;]]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">173049</post-id>	</item>
		<item>
		<title>Amperometric biosensors used to control diclofenac content in food</title>
		<link>https://bioengineer.org/amperometric-biosensors-used-to-control-diclofenac-content-in-food/</link>
					<comments>https://bioengineer.org/amperometric-biosensors-used-to-control-diclofenac-content-in-food/#respond</comments>
		
		<dc:creator><![CDATA[Bioengineer]]></dc:creator>
		<pubDate>Tue, 06 Jul 2021 14:05:22 +0000</pubDate>
				<category><![CDATA[Science News]]></category>
		<category><![CDATA[Chemistry/Physics/Materials Sciences]]></category>
		<category><![CDATA[Electromagnetics]]></category>
		<category><![CDATA[Food/Food Science]]></category>
		<category><![CDATA[Materials]]></category>
		<guid isPermaLink="false">https://bioengineer.org/amperometric-biosensors-used-to-control-diclofenac-content-in-food/</guid>

					<description><![CDATA[The study appeared in Journal of Analytical Chemistry Credit: Kazan Federal University The paper describes amperometric biosensors developed for the determination of diclofenac based on planar platinum electrodes modified with carbon nanotubes (CNTs) in chitosan, fullerene C60 in Boltorn H20, gold nanoparticles (Au NPs) in chitosan, and immobilized tyrosinase enzyme. It was found that diclofenac [&#8230;]]]></description>
		
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		<post-id xmlns="com-wordpress:feed-additions:1">173003</post-id>	</item>
		<item>
		<title>The City of David and the sharks&#8217; teeth mystery</title>
		<link>https://bioengineer.org/the-city-of-david-and-the-sharks-teeth-mystery/</link>
					<comments>https://bioengineer.org/the-city-of-david-and-the-sharks-teeth-mystery/#respond</comments>
		
		<dc:creator><![CDATA[Bioengineer]]></dc:creator>
		<pubDate>Sat, 03 Jul 2021 22:09:13 +0000</pubDate>
				<category><![CDATA[Science News]]></category>
		<category><![CDATA[Anthropology]]></category>
		<category><![CDATA[Archaeology]]></category>
		<category><![CDATA[Earth Science]]></category>
		<category><![CDATA[Food/Food Science]]></category>
		<category><![CDATA[History]]></category>
		<category><![CDATA[Marine/Freshwater Biology]]></category>
		<guid isPermaLink="false">https://bioengineer.org/the-city-of-david-and-the-sharks-teeth-mystery/</guid>

					<description><![CDATA[Credit: Omri Lernau Scientists have found an unexplained cache of fossilised shark teeth in an area where there should be none &#8211; in a 2900 year old site in the City of David in Jerusalem. This is at least 80 km from where these fossils would be expected to be found. There is no conclusive [&#8230;]]]></description>
		
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		<post-id xmlns="com-wordpress:feed-additions:1">172971</post-id>	</item>
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