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Health - Agronomy / Food Science - 20.06.2024
How high-fibre foods make people feel fuller
How high-fibre foods make people feel fuller
Researchers at Imperial College London have discovered how foods with a higher fibre content keep us feeling more satiated. In a study published today , researchers at Imperial have found that a higher-fibre diet stimulates the release of a key appetite-reducing hormone, in the ileum, part of the small intestine.

Computer Science - Agronomy / Food Science - 17.06.2024
AI shows how field crops develop
AI shows how field crops develop
Tool developed at the University of Bonn should enable yield forecasts, among other things, in the future Researchers at the University of Bonn have developed software that can simulate the growth of field crops. To do this, they fed thousands of photos from field experiments into a learning algorithm.

Agronomy / Food Science - 13.06.2024
Gender Equality Linked to Men Eating More Meat
In wealthier countries with greater gender equality, men are more likely to eat meat more frequently than women, a new study reveals. The research team, led by the University of Zurich, examined the meat consumption patterns of more than 20,000 people from 23 countries. The findings could inform strategies for promoting plant-based and cultured meat as viable alternatives to traditional meat consumption.

Health - Agronomy / Food Science - 11.06.2024
Plant-based UPFs linked with higher risk of cardiovascular disease
Heavily processed plant-based foods may be worse for heart health than non-processed foods. New analysis of the health impacts of plant-based ultra-processed foods (UPFs) has found they may pose a higher risk for cardiovascular diseases compared to less-processed plant-based foods. The research , led by the University of São Paulo and involving Imperial College London, used data from more than 118,000 people.

Life Sciences - Agronomy / Food Science - 06.06.2024
Maple syrup to improve animal health
Maple syrup to improve animal health
A probiotic made from maple syrup with flavor defects could theoretically enrich the gut microbiota of farm animals, improve their resistance to disease and reduce the need for antibiotics Approximately 2% of the 200 million pounds of maple syrup produced each year in Quebec suffers from a flavor defect that makes it more suitable for use as an ingredient in processed products than for consumption in its natural state.

Environment - Agronomy / Food Science - 05.06.2024
Uptake of tire wear additives by vegetables grown for human consumption
Uptake of tire wear additives by vegetables grown for human consumption
Irrigation with treated wastewater and sewage sludge brings tire additives into the leafy vegetables Car tires contain hundreds of chemical additives that can leach out of them. This is how they end up in crops and subsequently in the food chain. Researchers at the Center for Microbiology and Environmental Systems Science at the University of Vienna and the Hebrew University of Jerusalem have now detected these chemical residues in leafy vegetables for the first time.

Agronomy / Food Science - Health - 04.06.2024
Discovery of a gene for immunity for rice and wheat crops
The fungus Magnaporthe oryzae ravages rice and wheat crops and poses a formidable threat to human food on a global scale. Researchers from INRAE, CIRAD and the Université de Montpellier, together with the Hunan Hybrid Rice Research Centre (HHRRC) and the International Rice Research Institute (IRRI) have discovered a gene in rice for resistance to this pathogen, challenging the findings of a study that remained the reference for 25 years.

Environment - Agronomy / Food Science - 29.05.2024
Abandoned farmlands could play a role in fighting climate change. A new study shows exactly where they are
Abandoned farmlands could play a role in fighting climate change. A new study shows exactly where they are
Farmland is often a battleground in the fight against climate change. Solar panels and energy crops are pitted against food production, while well-intended policy choices can create incentives for farmers to till up new lands, releasing even more heat-trapping gas into the atmosphere. That's why strategies for sustainable plant-based fuels focus on marginal lands - fields that are too hard to cultivate or don't produce good enough yields to be considered profitable.

Environment - Agronomy / Food Science - 27.05.2024
North Pacific humpback whale populations threatened by climate change
North Pacific humpback whale populations threatened by climate change
A long-term study of humpback whale populations in the North Pacific Ocean shows that climate change is having a negative impact on the species. Marine biologist Joëlle De Weerdt of the VUB, founder of the non-profit organization ELI-S and co-author of the study, explains: 'Humpback whales have large, distinctive pectoral fins and a melodious song.

Agronomy / Food Science - 22.05.2024
Roots are a key to drought-tolerant maize
Roots are a key to drought-tolerant maize
Study headed by the University of Bonn analyses 9,000 varieties of maize around the world Maize can grow successfully in very different local conditions. An international study headed by the University of Bonn has now demonstrated the important role of the plant root system. The researchers analyzed more than 9,000 varieties in the study and were able to show that their roots varied considerably - depending on how dry the location is where each variety was cultivated.

Agronomy / Food Science - Health - 21.05.2024
Chocolate that harnesses the full potential of the cocoa fruit
Chocolate that harnesses the full potential of the cocoa fruit
Researchers at ETH Zurich have teamed up with the food industry to produce a whole-fruit variety of chocolate. This helps increase the value creation of cocoa farming - and is healthier. For many people, chocolate is a sweet delight: its main components are cocoa mass and cocoa butter, which are extracted from the cocoa fruit.

Environment - Agronomy / Food Science - 17.05.2024
Preventive locust management: humanitarian crises averted
A new study, published by scientists from CIRAD and INRAE, provides a state-of-the-art assessment of the risk of Desert Locust invasions in West and North Africa, by analyzing 40 years of field data and climate records. The study reveals that preventive management measures have been successful in countering the favorable effects of climate change on outbreaks of the pest.

Environment - Agronomy / Food Science - 16.05.2024
Healthy Diets for People and the Planet
A study by researchers at the University of Bonn examines the ecological sustainability of children's and young people's diets Our diet puts a strain on planetary resources. Shifting to a sustainable diet that benefits both our health and that of the planet is therefore assuming increasing importance.

Agronomy / Food Science - Environment - 14.05.2024
Mosaic grassland landscapes are the most beneficial
Mosaic grassland landscapes are the most beneficial
Like forests, grassland provides numerous ecological, economic and social benefits. Researchers in the Swiss canton of Solothurn have investigated ways to maintain and improve these benefits. Grass, clover and herbs are the foundation of Swiss agriculture: two-thirds of Switzerland's agricultural land is grassland, much of which is barely suitable for arable farming.

Environment - Agronomy / Food Science - 13.05.2024
Fishing to eat: Eleven percent of freshwater fish consumed worldwide from recreational fishing
Fishing to eat: Eleven percent of freshwater fish consumed worldwide from recreational fishing
Fishing with rod and reel is much more than just a leisure activity: In many regions of the world, it makes an important contribution to their own diet with fish. This has been shown by an international research team, including Robert Arlinghaus, Professor of Integrative Fisheries Management at the Leibniz-Institute of Freshwater Ecology (IGB) and Humboldt-Universität zu Berlin.

Life Sciences - Agronomy / Food Science - 13.05.2024
Mitosis instead of Meiosis
Mitosis instead of Meiosis
Researchers breed tomato plants that contain the complete genetic material of both parent plants In a new study, led by Charles Underwood from the Max Planck Institute for Plant Breeding Research in Cologne, Germany, scientists established a system to generate clonal sex cells in tomato plants and used them to design the genomes of offspring.

Environment - Agronomy / Food Science - 06.05.2024
Eating the way we do hurts us and the planet
In an age of abundance and variety in food options, are Canadians eating better than they were half a century ago' According to a recent paper by researchers at McGill University and the International Food Policy Research Institute, those relying on Canada's food supply for their dietary needs not only face deficiencies in healthier alternatives, but they also contribute to the disproportionate levels of environmental degradation caused by Canadian agricultural and food distribution policies.

Health - Agronomy / Food Science - 02.05.2024
Bird flu control for pandemic prevention must start before poultry reach wet markets
Bird flu control for pandemic prevention must start before poultry reach wet markets, new research finds Research published today reveals the speed at which avian influenza ('bird flu') can spread in Asia's live bird markets and the urgent need to pivot pandemic prevention strategies. The paper, from senior scientists in the GCRF One Health Poultry Hub, describes how a computer model of avian influenza virus transmission was for the first time input with biological data obtained from chickens in live bird markets (also known as wet markets).

Health - Agronomy / Food Science - 01.05.2024
New research from the RVC and the One Health Poultry Hub reveals speed of avian flu transmission
New research from the RVC and the One Health Poultry Hub reveals speed of avian flu transmission
New research from the Global Challenges Research Fund's (GCRF) One Health Poultry Hub, including researchers from the Royal Veterinary College (RVC) has, for the first time, modelled the transmission of avian influenza ('bird flu'), revealing the speed at which it can spread in Asia's live bird markets.

Health - Agronomy / Food Science - 30.04.2024
One in three cardiovascular deaths is due to poor diet
One in three cardiovascular deaths is due to poor diet
In Europe, 1.55 million people die every year due to malnutrition. This is the conclusion of a recent study by Friedrich Schiller University Jena, the Institute of Sustainable Agriculture and Food (INL) and the nutriCARD competence cluster. The researchers analyzed the importance of nutrition for cardiovascular-related deaths in the period between 1990 and 2019.
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