Global climate change is reshaping agricultural ecosystems. As warmer winters become more prevalent, snow droughts caused by ...
Reed Food Technology establishes endowed MSU professorship, supports new Food Science Innovation Hub
STARKVILLE, Miss.—Mississippi State University is fueling the future of food science with the establishment of the Reed Family Endowed Professorship and the university’s newly created Food Science ...
A sweeping global research review of the links between climate and agriculture reveals the likelihood of an emergent feedback loop whereby, as climate change puts more pressure on the global food ...
Gert-Jan Stads is a senior manager of partnerships at the Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT), Rome, Italy. Hernán Muñoz is ASTI Project ...
One of the most important food security crops in Africa is cassava, a root vegetable eaten by around half a billion people every day. Africa produces nearly 200 million tonnes of cassava every year, ...
As communities nationwide experience more extreme weather events, farmers are facing impacts ranging from rapidly depleting water resources to mounting pressures on food systems. To bolster the ...
Scientists and experts from around the world will meet at the IAEA Scientific Forum this week to discuss how nuclear science and technology innovations under the framework of Atoms4Food can contribute ...
The $1,000 grant will help replace broken ovens in the agriculture education classroom.
The University of Arkansas recently hired Craig Bacon, PhD, to become the new head of the department of food science. The ...
From freshly baked bread to a cup of coffee, food is a sensory experience that connects us all. When it comes to how our food is made, however, we rarely focus on the science that is used to create it ...
Some results have been hidden because they may be inaccessible to you
Show inaccessible results