In tech, we love our KPIs—user growth, engagement, efficiency. In food tech, the industry celebrates taste and price. But in ...

A research team at the DTU National Food Institute has conducted a literature review of cheese fermentation and ripening and identified five underused, evidence-based measures to improve efficiency ...

From mini-brains and spider-inspired gloves to edible wolf apple coatings and microplastic-filled retinas, scientists are ...

A study by a group of Cornell researchers published in the Journal of Experimental Psychology: Human Perception and Performance found that tomato juice—the main ingredient in a Bloody Mary—tastes ...

Recognizing this gap, the U.S. Department of Health and Human Services, the U.S. Food and Drug Administration, and the U.S.

LECO's soil analysis experts discuss how carbon analysis is changing how we understand and manage our most precious resource.

Scientists have identified a drought-resistant ancestral grain that could become the new superfood of the future, mainly ...

The sustainable aviation fuel is reported to meet industry standards without needing to be blended with fossil fuels.

The time has come for a radical reset in domestic agricultural policy, harnessing the full power of scientific advance with a ...

Writing this week in Nature Communications, the agricultural engineers outlined a strategy for taking excess food waste, converting it into biofuel, and then “upgrading” that fuel into jet fuel that ...

After conventional wisdom seemed to make peanut allergies worse, a 15-year scientific journey led to “landmark” recommendations that now appear to be reducing their incidence.

Synchronization abounds in nature: from the flashing lights of fireflies to the movement of fish wriggling through the ocean, ...