Genetics technology could lead to more crops, fresher food

A multinational agricultural company based in Idaho has acquired gene editing licensing rights that could one day be used to help farmers produce more crops and make grocery store offerings such as strawberries, potatoes ...

How number crunching can optimise crisp frying

Optimising the frying time of crisps may not be an obvious application of mathematics, but this is one of the problems delegates to the 138th European Study Group with Industry (ESGI) were asked to solve last week.

Fat and carb combo creates stronger food craving

When fat and carbohydrates are combined in a single food they are more rewarding, calorie for calorie, than foods with either energy source alone, a Yale-led study published June 14 in the journal Cell Metabolism shows.

Which came first: the people or the sweet potatoes?

The bulbous, colorful sweet potato has long been seen as an artifact of mankind's first ocean voyages, ferried from its home in South America all the way to Polynesia centuries ago.

Information experts optimizing potato production

Farmers can optimize harvesting procedures and improve yields, food manufacturers can improve planning reliability. Information systems specialists at Saarland University are working to optimize the entire potato production ...

Study traces the origins of a major potato pest

A new study from a University of Maryland-led team of researchers confirms the long held idea that the Colorado potato beetle, by far the most damaging insect to the U.S. potato industry, originated in the Great Plains region ...

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