Seven out of ten Spanish households regularly waste food, according to a recent study by the Institute of Environmental Science and Technology at the Universitat Autònoma de Barcelona (ICTA-UAB). This study analyzes the ...
Social Sciences
Jul 15, 2024
0
1
Seaweed, a staple in traditional diets across the globe, is now gaining recognition in the United States. UConn Department of Nutritional Sciences researchers, including Department Head Professor Ji-Young Lee and Assistant ...
Agriculture
Jul 10, 2024
0
0
After 14 months of escalating internal conflict, Sudan is now confronting its most severe food security crisis on record. The latest situation report, released on 27 June, reveals a grim picture: more than half the population ...
Political science
Jul 8, 2024
0
1
Agricultural productivity faces a chilling threat from cold stress, which can stunt plant growth and reduce yields. The white water lily, enduring the harsh winters of high-altitude habitats, presents a unique model for studying ...
Plants & Animals
Jul 8, 2024
0
0
A recent study has shed light on a critical genetic mechanism that boosts plants' ability to withstand drought. The research uncovers the role of the transcription factor PbERF3, native to wild pears, which works in concert ...
Molecular & Computational biology
Jul 5, 2024
0
0
Redesigning the European food system will reduce agricultural land by 44% while dramatically reducing greenhouse gas emissions from agriculture by 70%. This reduction is possible with the current consumption of animal protein. ...
Ecology
Jun 21, 2024
0
113
Sustainability is a hot topic in just about every field that engages with the environment, including agriculture. An interdisciplinary group of researchers in UConn's College of Agriculture, Health and Natural Resources has ...
Agriculture
Jun 20, 2024
0
1
Attitudes towards healthy diets could see insect proteins, including crickets, locusts, and grasshoppers becoming part of a more "flexitarian diet" in 2054, say researchers.
Biotechnology
Jun 19, 2024
0
30
Spicy foods taste spicy because they contain a family of compounds called capsaicinoids. Capsaicin is the major culprit. It's found in chilies, jalapeños, cayenne pepper, and is even the active ingredient in pepper spray.
Analytical Chemistry
Jun 13, 2024
0
1
A new ICARDA study shows how applying key agri-innovations can strengthen dryland rainfed production systems in the face of accelerating climate change.
Agriculture
Jun 13, 2024
0
0
