'Super rats' develop genetic immunity to standard poisons

A University of Huddersfield scientist has alerted the UK to the mounting problem of destructive "super rats" immune to conventional poison. His research has created nationwide interest, especially in the West of England, ...

Determining outcomes of on-farm best practices

Baking a cake from scratch has more variables than baking one from a boxed mix. Though one can debate why—and when—cake mixes were developed, they are popular, and produce a uniform product. (They were really patented ...

Fungi-based food product that tastes and shreds like meat

Scientists from Nanyang Technological University, Singapore (NTU Singapore) have developed a technique to cultivate a fungi-based food product that could serve as a healthier, better tasting, and greener alternative to plant-based ...

Superbugs may have a soft spot, after all

The overuse of antibiotics has created strains of bacteria resistant to medication, making the diseases they cause difficult to treat, or even deadly. But now a research team at the University of Rochester has identified ...

Researchers develop portable color-changing food spoilage sensor

When foods like fish, meat, and cheese decompose, they release a variety of low molecular weight organic nitrogen compounds known as biogenic amines (BAs). While the body uses BAs in small amounts in processes like hormone ...

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