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Agronomy / Food Science - 19.10.2022
Food safety monitoring could be more effective
How can we make food safety monitoring as effective as possible with the available resources? That is the question that the Chair of Food Safety Economics is tackling. This is the central topic of the inaugural address of special professor Ine van der Fels-Klerx on October 20, 2022. The title of her speech is: 'Integrating economics in food safety monitoring: what, where and how?' Food safety is under pressure Despite the fact that food in the Netherlands and Europe has never been so safe, as it is today, there are all kinds of developments that put this safety under pressure.

Environment - Agronomy / Food Science - 19.10.2022
Nitrogen boundaries exceeded in many world regions
Nitrogen boundaries exceeded in many world regions
It has long been known that humanity is exceeding planetary boundaries for nitrogen use. Scientists have now mapped those exceedances regionally for the first time. Whereas countries in north-western Europe and parts of India and China are emitting far too much nitrogen, there is actually room for intensification of nitrogen use across much of Africa and South America.

Environment - Agronomy / Food Science - 10.10.2022
Non-native species are also beneficial to the ecosystem
Non-native species are also beneficial to the ecosystem
A team of scientists makes the case for reevaluating maligned non-native species. Awareness of non-native species - often called ''invasive'' - has vastly increased over the past fifty years, to the point where anyone with green conscience has heard of them and their negative effects, whether it is the zebra mussel or ragweed.

Innovation - Agronomy / Food Science - 07.10.2022
Food from the printer
Food from the printer
Printing food sounds futuristic, but that future is approaching fast. And Wageningen is at the forefront; the latest success is a 3D plant-based 'meat' printer.

Environment - Agronomy / Food Science - 29.09.2022
Turtle studies help trace evolutionary changes
Since Darwin, we have known that evolutionary adaptation is reflected in the appearance and function of species' bodies under environmental changes. One of the questions commonly asked by evolutionary biologists is how body shape relates to a specific ecological feature, such as diet. In a recent study published in the journal Evolution , Guilherme Hermanson and his team at the University of Freiburg looked at the environmental factors that affect the shape of turtle skulls.

Health - Agronomy / Food Science - 28.09.2022
Trial with three vaccines against bird flu
Wageningen Bioveterinary Research (WBVR) has started a trial with bird flu vaccination. In Lelystad vaccines against bird flu of three different pharmaceutical companies are tested. In the trial vaccines against the current H5 viruses are tested in laying hens. "More information about the potential vaccines against bird flu is required before these can be applied in the field," explains bird flu researcher Nancy Beerens.

Agronomy / Food Science - Chemistry - 27.09.2022
Germany's oldest beer scientifically considered
Germany’s oldest beer scientifically considered
Study reveals molecular profile of 19th century beer sample After almost 140 years, researchers at the Technical University of Munich (TUM) opened a lager beer that had been kept at room temperature throughout to analyze it. The beer, dating back to 1885, has now been characterized sensorially and analytically.

Agronomy / Food Science - Environment - 26.09.2022
Majority of Gen Z unaware of how meat consumption impacts climate
Majority of Gen Z unaware of how meat consumption impacts climate
A survey of young Australians by a University of Sydney researcher found that while the majority believe climate change is anthropogenic - caused by humans - fewer than half understand the impact of livestock and meat consumption. Generation Z - those born after 1995 - overwhelmingly believe that climate change is being caused by humans and activities like the burning of fossil fuels, deforestation and waste.

Agronomy / Food Science - 21.09.2022
Combating malnutrition
Combating malnutrition - Egg powder suitable as a food supplement? Category: Research, Top-News Malnutrition is a key challenge not only in African countries. As an international study now shows, egg powder is a food with great potential to improve the nutritional situation of children in deprived areas.

Agronomy / Food Science - 21.09.2022
New Royal Veterinary College study finds low-cost thermal image devices could be as effective as expensive alternatives in detecting lameness in dairy cattle
The research reveals that the low-cost devices could be as effective as diagnostics that are up to 50 times more expensive A new study, led by the Royal Veterinary College (RVC), has determined that low-cost thermal imaging devices show minimal difference in effectiveness of detecting lameness in dairy cattle when compared to more expensive devices.

Environment - Agronomy / Food Science - 19.09.2022
Agriculture drives more than 90% of tropical deforestation
Halting deforestation will require a step-change in approach, and to be effective measures must address underlying and indirect roles of agriculture, says a recently published study in Science. This research finds that between 90 and 99 percent of all deforestation in the tropics is driven directly or indirectly by agriculture.

Environment - Agronomy / Food Science - 08.09.2022
With these trends, Europe's agriculture must reckon
With these trends, Europe’s agriculture must reckon
Climate change, environmental and animal welfare policies, ageing farmers: Europe's agriculture is facing enormous challenges, which vary diametrically depending on the region. Where will farming soon become unprofitable? Where are laws forcing them to change their practices? A study co-led by the Swiss Federal Institute for Forest, Snow and Landscape Research WSL has now investigated this for all of Europe.

Health - Agronomy / Food Science - 08.09.2022
Artificial Sweeteners: Possible Link to Increased Cardiovascular Disease Risk
Artificial Sweeteners: Possible Link to Increased Cardiovascular Disease Risk
Cardiovascular diseases are the leading cause of death worldwide. Identifying the risk factors associated with these diseases in order to better prevent them represents a real public health challenge. A group of researchers from Inserm, INRAE, Cnam and Université Sorbonne Paris Nord within the Nutritional epidemiology research team (Eren) studied the health impacts of artificial sweetener consumption.

Life Sciences - Agronomy / Food Science - 05.09.2022
Aphids and their favorite colors
Aphids and their favorite colors
Researchers from the Universities of Bonn and Kassel present new model for analyzing color vision in aphids Aphids are one of the least welcome garden visitors. These small insects can cause all the more damage in agriculture. But how do they actually choose their host plants? What are the basic mechanisms behind this? Researchers from the Universities of Bonn and Kassel now present two novel models that can be used to analyze aphid color vision and thus how the animals respond to plants.

Economics - Agronomy / Food Science - 05.09.2022
Fair Trade Premiums: How Much Reaches the Farmers?
Many of us have purchased fair trade products and paid a premium in hopes of improving the lives of farmers in developing countries.

Innovation - Agronomy / Food Science - 31.08.2022
Scientists to harvest valuable resources from wastewater
Scientists to harvest valuable resources from wastewater
A team of researchers from The Australian National University (ANU) and CSIRO has been awarded more than $1 million to develop technology that harvests valuable resources from our wastewater. The technology is inspired by breakthroughs in biological research, including mimicking how plants extract nutrients and adapt to toxic molecules in soil.

Agronomy / Food Science - 22.08.2022
Pheasant meat sold for food found to contain many tiny shards of toxic lead
Eating pheasant killed using lead shot is likely to expose consumers to raised levels of lead in their diet, even if the meat is carefully prepared to remove the shotgun pellets and the most damaged tissue. By eating pheasant, people are also unwittingly eating lead, which is toxic. Professor Rhys Green A study has found that pheasants killed by lead shot contain many fragments of lead too small to detect by eye or touch, and too distant from the shot to be removed without throwing away a large proportion of otherwise useable meat.

Agronomy / Food Science - Environment - 22.08.2022
Sulfur shortage: a potential resource crisis looming as the world decarbonises
Sulfur shortage: a potential resource crisis looming as the world decarbonises
A projected shortage of sulfuric acid, a crucial chemical in our modern industrial society, could stifle green technology advancement and threaten global food security, according to a new study led by UCL researchers. The study, published in the Royal Geographical Society (with the Institute of British Geographers) journal The Geographical Journal , highlights that global demand for sulfuric acid is set to rise significantly from '246 to 400 million tonnes' by 2040 - a result of more intensive agriculture and the world moving away from fossil fuels.

Life Sciences - Agronomy / Food Science - 18.08.2022
CRISPR-based Technology Targets Global Crop Pest
Designed to sterilize a fly species known to cause extensive crop damage, a new genetic technique replaces the need for harmful pesticides Applying new CRISPR-based technology to a broad agricultural need, researchers at the University of California San Diego have set their aims on a worldwide pest known to decimate valuable food crops.

Life Sciences - Agronomy / Food Science - 16.08.2022
Scientists bring cultured meat closer to your kitchen table
Scientists bring cultured meat closer to your kitchen table
Key takeaways: Edible particles could reduce the time, expense and waste required to produce cultured meat. Current methods can produce a cultured steak that mimics the structure of T-bone, but not at the scale needed for food production. Meat of different textures could be produced. Researchers at UCLA have created an edible particle that helps make lab-grown meat, known as cultured meat, with more natural muscle-like texture using a process that could be scaled up for mass production.