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Health - Agronomy / Food Science - 03.03.2020
Study may help resolve bitter debate over low-cal sweeteners
Study may help resolve bitter debate over low-cal sweeteners
Several studies in recent years have reported that low-calorie sweeteners in foods and beverages disrupt the human metabolism, promoting the development of diabetes and obesity. But other studies have found that consuming low-calorie drinks and food has little impact on metabolism and might actually aid in weight loss.

Agronomy / Food Science - Environment - 19.02.2020
Gone with the wind - extreme weather poses threat to honey bees as wind reduces efficiency of foraging
High wind speeds can significantly reduce the efficiency of a honey bee's search for food, according to a new research paper published this week. Experts at the University of Sussex found that the foraging rate of honey bees significantly decreased in higher wind speeds due to increased hesitancy to take off.

Agronomy / Food Science - 11.02.2020
Rangeland weeds in splatter gun scope
Splatter gun technology testing is successfully attacking several rangeland weeds, minimising chemical usage and better targeting weed outbreaks. The technique involves applying a high concentration jet or ‘splatter' of herbicide onto the foliage of plants. UQ's Dr Shane Campbell from the School of Agriculture and Food Sciences has been collaborating with scientists from the Queensland Department of Agriculture and Fisheries Tropical Weed Research Centre to test the suitability of this technique for rangeland weed control.

Life Sciences - Agronomy / Food Science - 05.02.2020
Branching out for a new green revolution
Researchers at the University of Oxford and the Chinese Academy of Sciences have discovered a new gene that improves the yield and fertilizer use efficiency of rice. The worldwide late-20 th century 'Green Revolution' saw dramatic year-by-year increases in global grain yields of rice and other cereals.

Life Sciences - Agronomy / Food Science - 05.02.2020
Bumble bees prefer a low-fat diet
A bumble bee's diet affects survival and reproductive capabilities Are bees dying of malnourishment? Professor Sara Diana Leonhardt examines the interactions between plants and insects with her work group at the TUM School of Life Sciences Weihenstephan. Using behavioral experiments, her team analyzes how bumble bees evaluate the quality of food sources and how foods of various qualities affect their well-being.

Environment - Agronomy / Food Science - 22.01.2020
Digital Fertilization
Digital Fertilization
Algorithms and sensors for sustainable and future-proof agriculture European Union Directives stipulate a reduction in nitrate levels in groundwater. Digital techniques developed by researchers at the TUM School of Life Sciences Weihenstephan under the aegis of the Technical University of Munich (TUM) have proved useful in achieving this goal.

Agronomy / Food Science - Environment - 13.01.2020
Global diets have seen dramatic changes over past 50 years, reveals study
International food supply patterns are supporting healthier diets in parts of the world, but causing malnutrition and obesity elsewhere. Research carried out by the University of Kent and Imperial College London has revealed diets are changing in complex ways worldwide. Advances in science and technology, together with growing incomes, have allowed many nations to have access to a diversity of foods.

Life Sciences - Agronomy / Food Science - 09.01.2020
Emergence of calorie burning fat cells
Emergence of calorie burning fat cells
A new approach to treating overweight and obesity 1.9 billion people in the world are overweight. Of these, 650 million people are obese, which increases the risk of secondary diseases such as high blood pressure or cancer. Professor Martin Klingenspor and his team at the Technical University of Munich (TUM) examine how our fat metabolism affects our body weight and overall health.

Life Sciences - Agronomy / Food Science - 25.12.2019
Imperial’s food for thought in 2019
What better accompaniment to festive feasting and your impending food coma than a roundup of tasty stories from 2019? Sit back as Imperial serves up some festive food for thought, featuring unusual stuffing, strange pudding, dried cricket snacks, and food sensors. After all, ‘tis the season to be jolly and enjoy all the treats Christmas has to offer! Grub's up In the 1800s, lobsters were considered the food of slaves and prisoners; a poor person's food.

Materials Science - Agronomy / Food Science - 19.12.2019
Making chocolate colourful
Making chocolate colourful
ETH researchers are making chocolates shimmer in rainbow colours without the addition of colourants. They have found a way to imprint a special structure on the surface of the chocolate to create a targeted colour effect. By playing this video, you agree to the use of cookies by YouTube This may include analytics, personalization, and ads.

Agronomy / Food Science - Health - 16.12.2019
Poorest countries facing ’double burden’ of obesity and malnutrition
More than one in three lowand middle-income countries are facing high levels of obesity and under-nourishment, according to a report involving UCL researchers. The report, published today in The Lancet,  says a new approach is needed to help reduce the 'double burden' of undernutrition and obesity at the same time, as the issues become increasingly connected due to rapid changes in countries' food systems.

Health - Agronomy / Food Science - 12.12.2019
Labelling foods with amount of physical activity needed to burn off calories linked to healthier choices
Labelling food and drink with the amount and type of exercise needed to burn off its calorie content may be a more effective way of encouraging people to make ‘healthier' dietary choices, shows research carried out in collaboration with the University of Birmingham.

Environment - Agronomy / Food Science - 09.12.2019
Large atmospheric waves in the jet stream present risk to global food production
Researchers at Oxford University, together with and international colleagues, have discovered jet stream patterns that could affect up to a quarter of global food production. In a new study published today , scientists show how specific wave patterns in the jet stream strongly increase the chance of co-occurring heatwaves in major food producing regions of Northern America, Western Europe and Asia.

Agronomy / Food Science - 09.12.2019
Less sleep linked to teen obesity, poor eating habits and low physical activity
Sleep can impact an individual's health in many ways. University of Minnesota researchers were interested in how much teens sleep at night is related to their weight, eating habits and physical activity. Their findings were published in the journal Childhood Obesity.

Agronomy / Food Science - Pedagogy - 26.11.2019
Schools, parents and grandparents hold key to unlocking China's obesity problem
Schools, parents and grandparents hold key to unlocking China’s obesity problem
Over 30 million Chinese children, aged between seven and 18, are overweight or obese - placing them at greater risk of an early death and this number is set to rise to 50 million by 2030, caused in part by the role grandparents play in childcare. Researchers at the Universities of Birmingham and Bristol worked with Guangzhou Centre for Disease Control and Prevention, enlisting 1,641 six-year-old children across 40 primary schools in Guangzhou to evaluate the effectiveness of the CHIRPY DRAGON programme in tackling childhood obesity.

Agronomy / Food Science - Pedagogy - 26.11.2019
Schools, parents and grandparents hold key to unlocking China’s obesity problem
Educating parents and grandparents - as well as improving physical activity and the food provided at school - could hold the key to solving China's obesity pandemic, according to one of the largest trials of childhood obesity prevention in the world. Over 30 million Chinese children, aged between seven and 18, are overweight or obese - placing them at greater risk of an early death and this number is set to rise to 50 million by 2030, caused in part by the role grandparents play in childcare.

Agronomy / Food Science - Innovation - 22.11.2019
Engineering solutions for kitchen challenges
Engineering solutions for kitchen challenges
Crafty engineering can help solve many problems, including those we face in our own kitchens. At EPFL's Institute of Mechanical Engineering, students from three laboratories tackled some of the most common kitchen challenges as part of the first Kitchen-Inspired Engineering contest. Cooking the perfect poached egg is a lot trickier than it looks.

Environment - Agronomy / Food Science - 15.11.2019
Weed diversity mitigates crop yield losses
Weed diversity mitigates crop yield losses
Scientists from Inra and the Scuola Superiore Sant'Anna (Italy) have shown that not all weed communities (spontaneous vegetation) generate crop yield losses, even in unweeded conditions, and that high weed diversity is associated to a reduced risk of important crop yield losses. Published in Nature Sustainability , these results provide new grounds for sustainable weed management.

Agronomy / Food Science - Health - 07.11.2019
How healthy is your meal kit meal?
Popular commercial meal kit subscription services assessed for nutritional quality were found to provide adequate serves of core foods such as vegetables - but there was room to improve to meet dietary guidelines. With many people spending less time cooking and more time eating out and ordering takeaways, the food industry has adapted by introducing commercial meal kit subscription services that deliver recipes and fresh, pre-measured ingredients direct to people's doors.

Agronomy / Food Science - Life Sciences - 01.11.2019
Perfectly Raw or Cooked to Perfection? How Food Preparation Affects the Gut Microbiome
Perfectly Raw or Cooked to Perfection? How Food Preparation Affects the Gut Microbiome
Study reveals intriguing first look at differences caused by eating raw vs cooked meat and vegetables The gut microbiome undergoes rapid and dramatic changes in species composition and gene expression when the host switches between eating cooked or raw vegetables, according to a team of scientists led by UC San Francisco and Harvard University.
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