Researchers Develop Tool to Assess Impact of Ultra-Processed Foods
Scientists at the Fralin Biomedical Research Institute at VTC have developed a novel tool to assess the rewarding and reinforcing properties of foods, focusing on…
Scientists at the Fralin Biomedical Research Institute at VTC have developed a novel tool to assess the rewarding and reinforcing properties of foods, focusing on…
The Novo Nordisk Foundation has announced a grant of up to USD 21.1 million to the International Maize and Wheat Improvement Center (CIMMYT) for an…
A new study aims to better understand the biophysical mechanisms underlying taste sensations, potentially leading to the development of healthier food products without compromising mouthfeel.…
In light of escalating climate change and food security concerns, the need for more productive crops is critical. Researchers at the Boyce Thompson Institute (BTI)…
A recent University of Michigan study reveals that nearly half of global food waste, approximately 620 million metric tons, could be prevented through fully refrigerated…
A recent study published in Geoderma by Payton Davis and Dara M. Park from Clemson University explores the significant impact of soil water repellency (SWR)…
A recent study has successfully created a prototype for a more durable and biodegradable food packaging material by incorporating cellulose fibers derived from avocado tree…
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