Cheese of the future: Consumers open to animal-free alternatives

In so-called precision fermentation, egg and milk proteins are produced with the help of bacteria, yeasts or other fungi. This results in foods such as milk or cheese with a familiar flavor and texture. Supporters hope that ...

Why the US food system needs agroecology

Agroecology—a science, practice, and movement that seeks social, political, economic, and environmental sustainability in the global food system—is gaining momentum in the U.S., according to a new Dartmouth-led commentary ...

Study uncovers genetic key to overcoming water stress in cucumbers

Waterlogged conditions, a consequence of heavy rainfall or inadequate drainage, disproportionately affect crops with delicate root systems like cucumbers. These conditions not only impede root respiration and plant development ...

Fountain of youth for plants: E3 ligase's role in leaf longevity

A recent study uncovers the intricate molecular mechanisms that regulate leaf senescence in apple plants, focusing on the crucial role of the E3 ligase enzyme, MdPUB23, and its interaction with the ABI5 protein. This research ...

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