Tag: Food/Food Science

Research team from Graz, Austria, develops biological methods to improve the shelf life of fruit and vegetablesCredit: Lunghammer - TU ...

UMass Amherst sensory expert seeks strategies to help patients eat wellCredit: UMass Amherst The simple pleasure of tasting and savoring ...

Credit: J. A. Rojas, A. Witte, Z. A. Noel, J. L. Jacobs, and M. I. Chilvers Corn is a staple ...

Credit: Maria Lodovica Gullino, Giovanna Gilardi, and Angelo Garibaldi Ready-to-eat salads, also known as fresh-cut or bagged salads, have steadily ...

Credit: Robyn Wishna ITHACA, N.Y. - Cornell University is co-leading a $9.95 million, five-year U.S. Department of Agriculture grant that ...

Credit: Kevin Murphy Quinoa is a healthy food many know and love. As its popularity grows, more farmers are interested ...

International team led by the University of Göttingen investigates environmentally sustainable palm oil productionCredit: Katja Rembold Environmentally friendlier palm oil ...

Organic, validated non-thermal food safety solution easily integrates into existing tempering process; preserves nutrition, sensory and functional characteristics of both ...

An international team of researchers have created a resource that could help plant breeders increase the domestic watermelon's quality and ...

Food scientist awarded two USDA grants to study better ways to identify pathogensCredit: UMass Amherst University of Massachusetts Amherst food ...

Credit: (Image credit: Kurt Hickman/Stanford News Service) Rice is the largest global staple crop, consumed by more than half the ...

'PollyO' is proving to be a desirable hybridCredit: Shawn Mehlenbacher Researchers from Oregon State University have completed an examination of, ...

Credit: Ware lab/CSHL, 2019 Plant scientists at Cold Spring Harbor Laboratory (CSHL) and USDA's Agricultural Research Service (ARS), in their ...

A combination of land restoration activities can boost crop yields -- in some cases as much as 170 percent -- ...