Models explain changes in cooking meat

Meat is no ordinary solid. Made up of complex networks of moisture-saturated proteins, it displays some intriguing physical properties when it is cooked. Several studies in the past have attempted to recreate this behaviour ...

The unintended consequences of stockpiling: food waste

There's now £1 billion more food in people's houses than three weeks ago. This consumer stockpiling has led to unavailability of products for others, and there's a real danger that if this food isn't eaten, we will see ...

Getting mac and cheese to Mars

Washington State University scientists have developed a way to triple the shelf life of ready-to-eat macaroni and cheese, a development that could have benefits for everything from space travel to military use.

High tunnels for specialty crops: The hope and the hinderance

A study out of Indiana and Purdue Universities sought to gain a better understanding, from the perspective of farmers, of the challenges and advantageous opportunities associated with using high tunnels for specialty crops ...

Researchers look to extend shelf life of nutritious vegetables

While helping small farms in Alabama, researchers at The University of Alabama and the University of West Alabama hope to provide agricultural solutions that assist a class of nutritious vegetables to last longer in supermarkets ...

Scientists uncover genetic roadmap of cultivated strawberry

Consumers want strawberries to be red, sweet, ripe and juicy, like those fresh picked from a garden. Suppliers want them to be easy to handle and ship, without getting squished. Commercial strawberry growers need their crops ...

Warmer winters threaten UK blackcurrant farming

Warmer winters may not provide sufficient chilling for blackcurrants in the UK, delaying the start of the growing season and resulting in reduced yields and lower fruit quality, researchers have found.

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