A new study finds that wine is often used as a scapegoat in trade disputes, resulting in damaging consequences for consumers and produces alike.
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University of Illinois
A marmite-like substance, liquorice divides many in terms of taste, but the plant could soon be elevated in status after researchers found a potentially promising use for it.
Significant portions of Colombia could become unsuitable for coffee production according to new research, with farmers facing the prospect of relocation to continue growing the crop.
The research team has made several suggestions to increase rice crop yield despite ever more challenging conditions.
Simply swapping traditional round plates to smaller, oval shaped ones could help reduce food waste in US university dining halls, according to one study.
A recent study from the University of Illinois assessed the protein quality of various meats, finding that both expensive cuts of meat contain equally highly digestible amino acids as cheaper processed meat products.
Researchers have come together to highlight both the power and the challenges of public-private partnerships in university food science and nutrition research.
As antibiotic usage drops, the National Pork Board is monitoring a once-mighty bacterial swine disease now sparsely recorded in the US. Here, Tyler A. McNeil explores the infection’s wrath, halt, rebound and future.
Lower plant densities were said to be more profitable, in part because increasing plant density led to a lower ratio of pod mass to vegetative mass.