New garden- and dry-pea breeding lines developed by U.S. Dept. of Agriculture (USDA) scientists and their collaborators may offer growers added insurance against Aphanomyces root rot, a disease that can … Continue Reading →
LONDON — Dutch scientists have created what some see as the future of supermarket meat: laboratory-grown beef. read more Supermarket News
Working with a multidisciplinary consortium of 19 researchers from nine institutions, Monell scientists have provided critical information to identify CALHM1 (calcium-homeostasis-modulator-1), a channel in the walls of taste receptor cells, … Continue Reading →
In a study published in Stem Cells, scientists at the Monell Center have identified the location and certain genetic characteristics of taste stem cells on the tongue. IFT Daily News
A study published in Nature shows that U.S. Dept. of Agriculture (USDA) scientists working as part of an international team have completed a shotgun sequencing of the wheat genome. IFT … Continue Reading →
In honor of World Food Day on Oct. 16, 2012, the Institute of Food Technologists (IFT) is highlighting the role of food science in environmental sustainability—a key component to solving … Continue Reading →
A study published in the Journal of Biological Chemistry shows that scientists may be able to turn on or off the enzymes responsible for processing starchy foods into sugars in … Continue Reading →
A study published in the Annals of Internal Medicine shows that organic fruits, vegetables, and meat may be no more nutritious than their conventional counterparts. Nor were they any less … Continue Reading →
