In what is being called a global first, UWA scientists have developed a way of breeding the best crop varieties similar to how quality livestock has been produced in the past.
The solid waste left over from wine-making could make a competitive biofuel, University of Adelaide researchers have found.
Vitamin A deficiency is the leading cause of preventable blindness in children. It also increases the risk of disease and death from severe infections, according to the World Health Organization. About 250 million preschool ...
Aphids, the tiny insects that can overwhelm soybeans and reduce yields, are appearing earlier than in previous years, according to an Iowa State University entomologist.
The French have spent centuries developing grapes with the unique flavor and character of Burgundy region wines. Cold-climate grape producers are counting on science to help shorten that process.
A diverse group of researchers has teamed up to develop a therapeutic treatment for citrus greening disease, a bacterial infection that threatens the future of the U.S. citrus industry.
A new study from UPM suggests that bread from certain spelt wheat varieties have differentiated sensory properties that could be considered for future breeding works.
Almost 100 years of data on China's wheat yield improvements have been unearthed for the first time by researchers from Northwest Agricultural and Forestry University in China and The University of Western Australia.
Kansas farmers are paying for genetic research to figure out exactly why some people struggle to digest wheat.
Potatoes that won't bruise and apples that won't brown are a step closer to grocery store aisles, but some food suppliers say they don't want any part of it and others are staying silent.