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Researchers have discovered a protein in plant roots that could improve the tolerance of crops to climate change and reduce the need for chemical fertilisers.
A collaboration between the National Center for Genetic Engineering (BIOTEC) and Rice Science Center, Kasetsart University, Thailand Rice could be crucial in helping to provide nutrition when feeding our species in the future. As the world’s population is projected to increase exponentially to nearly 10 billion people in the year...
Professor Koichi Takaki discusses how combining electricity and biology could create a sustainable food supply.
Didier Andrivon from INRA directs our thoughts to potato and tomato blights in Europe and as such, argues that multi-actor research is crucial for sustainable control.
Felix Dapare Dakora from Tshwane University of Technology, Pretoria, South Africa, provides a fascinating insight into the world of biological nitrogen fixation in legumes, including the opportunities for green agriculture and increased food security in Africa.
Professor Amandine Garde highlights the growing recognition of unhealthy food marketing as a major children’s rights issue, and what can and should be done to address it.
SSEC has spent over 7 years working to improve upon national, regional and local food strategies in Sweden and is looking to continue to flourish.
Here, Professors Sharadhuli Kimera and Gerald Misinzo from Sokoine University of Agriculture, focus on viral diseases of food security that affect livelihood.
Here, Professor Barry M. Popkin and colleagues at the University of North Carolina (UNC) examine research on global obesity.
Here, we discuss what to expect from Agritechnica 2019, an ongoing culmination of agricultural innovation in Hanover.
Researchers found that consumer markets for soy products have been linked to habitat loss in Brazil, suggesting a threat to biodiversity.
The weekly food shop is a staple of British culture, but why is so much of it going to waste?
Jamie Crummie, co-founder of Too Good To Go discusses how technology could be the solution to food waste in the UK.
With up 90% of food wasted and lost before the product even reaches supermarket shelves Robin Travis, Managing Director at Renby Ltd explores how to improve the efficiency of handling food and erasing double handling.
Today is Stop Food Waste Day, and whilst cooking remains a favourite pastime in the UK, an average of £494 million worth of food is thrown away each week, reveals research from Gousto.
AgriLedger, an agricultural-focused blockchain systems provider, is working on a World Bank backed pilot that offers end-to-end full traceability through their platform to enable transparency along the value chain.
Using expert guidance, here, the importance of sustainable eating for the environment and our health and how to effectively carry out a sustainable lifestyle is highlighted.
CGIAR Research Program on Grain Legumes and Dryland Cereals is working on genetic improvement of the important crop cowpea to develop high-yielding varieties with resistance to diseases and pests and to increase its production and consumption, as this article from The International Institute of Tropical Agriculture (IITA) explains.
A group of experts from the University of California, Davis and the University of Southern California explain the extent to which environmental chemicals are contributing to the obesity epidemic.
Food waste is a growing problem in the UK but there are a number of ways that you can help combat the issue.