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.
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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.
A group of researchers have evaluated whether using technology whilst eating has an impact on the amount of food we eat and the memory we retain of the consumption.
The new real-time crop productivity estimation method uses satellite data, field measurements and camera networks, and aims to offer useful information to farmers and growers.
Boosting soil microbial abundance is said to be a step towards increasing global sustainability of food production.
Alongside the existing known benefits such as reducing aflatoxin toxicity and working as a pH buffer, a new study from the University of Illinois has shown that clay can also improve the degradability of feedstuffs.
Passive education alone unlikely to be an effective intervention strategy in reducing dining-hall plate waste.