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Results 41 - 60 of 860.


Environment - Agronomy / Food Science - 21.02.2023
A study establishes the appropriate level of irrigation for a more profitable and sustainable almond crop
A study establishes the appropriate level of irrigation for a more profitable and sustainable almond crop
Scientists from the Desertification Research centre (UV-CSIC-GVA) have analysed the irrigation strategies of the almond tree, in order to determine the optimum water levels for this crop. The analysis serves to establish sustainable irrigation protocols under semi-arid conditions such as those found in Spain, the world's second largest producer of almonds.

Social Sciences - Agronomy / Food Science - 20.02.2023
Older men seen as opinion leaders, but women drive real change
Older men seen as opinion leaders, but women drive real change
A new study, which analysed the social networks of agricultural communities on the island of Sulawesi, Indonesia, identified women as the most influential opinion leaders when it came to encouraging others to trial a new farming tool.

Environment - Agronomy / Food Science - 17.02.2023
Clever orchard design for more nuts
Clever orchard design for more nuts
International research team investigates pollination performance in macadamia plantations To reduce biodiversity loss in agricultural landscapes, more sustainable and environmentally friendly agricultural practices are needed. A research team from the Universities of Göttingen and Hohenheim in Germany, and Venda in South Africa, investigated how ecosystem services such as pollination could be improved in macadamia plantations.

Agronomy / Food Science - Innovation - 16.02.2023
Agroscope obtains a patent for its new cheese maturing process
Agroscope obtains a patent for its new cheese maturing process
The European Patent Office has granted Agroscope a patent for its new cheese maturing process. This patent was published - and thus became effective - on January 25, 2023 in the European Patent Bulletin. It will now be registered in some countries. In 2020, Agroscope applied for a patent for its new maturing process, which works as follows: after leaving the salt bath, the cheeses are wrapped in a biodegradable cloth.

Agronomy / Food Science - 16.02.2023
According to a study, the sulphur treatment would reduce the formation of seeds in the Narcodot mandarin
According to a study, the sulphur treatment would reduce the formation of seeds in the Narcodot mandarin
The sulphur treatment would significantly reduce the formation of seeds in the Narcodott's mandarin variety, without affecting the performance and the quality of the fruit. This is the main conclusion of a survey that was carried out by - Universitat de Valencia- and - Universitat Politčcnica de Valčncia- research staff, with the Serrano Agricultural holdings Company, that was recently published by the -Plus One- journal.

Agronomy / Food Science - Economics - 09.02.2023
Carbon emissions from fertilisers could be reduced by as much as 80% by 2050
Researchers have calculated the carbon footprint for the full life cycle of fertilisers, which are responsible for approximately five percent of total greenhouse gas emissions - the first time this has been accurately quantified - and found that carbon emissions could be reduced to one-fifth of current levels by 2050.

Environment - Agronomy / Food Science - 09.02.2023
Doubling protected lands for biodiversity could require tradeoffs with other land uses
Although more than half the world's countries have committed to protecting at least 30% of land and oceans by 2030 in support of biodiversity, various questions emerge: Where and what type of land should be protected? How will new land protections impact carbon emissions and climate change, or the land needed for energy and food production? As a result, many decision makers are left questioning how to take action around protecting new land as they set their sights on achieving ambitious targets to preserve biodiversity in regions around the globe.

Life Sciences - Agronomy / Food Science - 08.02.2023
Discovery of a protein’s key role in plant metabolism
Publication of the RDP in the journal The Plant Cell on February 8, 2023. Press realease of the INRAE on February 8, 2023. Nitrogen is an essential element for plant growth and therefore agricultural production. Understanding how plants assimilate nitrogen is essential for developing sustainable agriculture using less fertiliser.

Environment - Agronomy / Food Science - 08.02.2023
Extensive global wetlands loss over past 300 years
Extensive global wetlands loss over past 300 years
International research team including Göttingen University investigates extent of drainage and conversion The drainage of natural wetlands has been useful for farming, forestry and peat extraction, but has also had a major impact on greenhouse gas emissions, flood control, nutrient loss and biodiversity.

Environment - Agronomy / Food Science - 01.02.2023
Browsing Herbivores Increase Savanna Resilience to Droughts
Browsing Herbivores Increase Savanna Resilience to Droughts
Biologist Katja Irob from Freie Universität publishes results of a joint study carried out by German and Namibian researchers in the Journal of Applied Ecology Extreme climate events pose an ever-increasing threat to savannas around the world. However, the ability of these mixed woodland-grassland ecosystems to resist periods of drought can be improved with a higher number of browsing herbivores - i.e., animals such as kudus, springboks, and common elands that feed on woody vegetation.

Environment - Agronomy / Food Science - 27.01.2023
Farming more seaweed for food, feed and fuel
Farming more seaweed for food, feed and fuel
A University of Queensland-led study has shown that expanding global seaweed farming could go a long way to addressing the planet's food security, biodiversity loss and climate change challenges. PhD Candidate Scott Spillias , from UQ's School of Earth and Environmental Science , said seaweed offered a sustainable alternative to land-based agricultural expansion to meet the world's growing need for food and materials.

Agronomy / Food Science - 23.01.2023
Meat import ban in Africa hurts local population
Meat import ban in Africa hurts local population
Study by the University of Bonn analyzes effects of European chicken exports to Ghana The EU regularly exports large quantities of poultry meat to West African countries. These exports have been criticized for harming importing countries in West Africa and exacerbating poverty there. The reason: Cheap imports depress the local price of chicken, making life difficult for local smallholders.

Health - Agronomy / Food Science - 17.01.2023
Dietary Exposure to Nitrites Associated with Increased Type 2 Diabetes Risk
In addition to their role in food preservation, nitrites and nitrates give a pink color to ham and other processed meat products. © Adobe Stock More than 15,000 packaged products on the French market currently contain nitrites or nitrates. Although commonly used to ensure better preservation of processed meats (ham, sausages, etc.), the safety of these food additives is the subject of debate.

Environment - Agronomy / Food Science - 17.01.2023
Mixture of crops provide ecological benefits for agricultural landscapes
Mixture of crops provide ecological benefits for agricultural landscapes
Researchers at Göttingen University investigate attractiveness of wheat-bean crop mixtures for pollinating insects There are often too few flowering plants in agricultural landscapes, which is one reason for the decline of pollinating insects. Researchers at the University of Göttingen have now investigated how a mixture of crops of faba beans (broad beans) and wheat affects the number of pollinating insects.

Health - Agronomy / Food Science - 16.01.2023
Protecting the microbiota from the harmful effects of food additives with a bacterium
Protecting the microbiota from the harmful effects of food additives with a bacterium
Emulsifiers are food additives used to improve the texture and extend the shelf life of foods. They are found in many processed foods (ice creams, packaged cakes, sauces..), although their harmful effects on intestinal balance have been demonstrated. In a new study, scientists from Inserm, CNRS and Université Paris Cité at the Cochin Institute in Paris aimed to counteract the deleterious effects induced by the consumption of emulsifiers by fortifying the intestinal epithelium via its repopulation by a bacterium naturally present in the intestine: Akkermansia muciniphila .

Agronomy / Food Science - 13.01.2023
Why chocolate feels so good? It ’s down to lubrication
Scientists have decoded the physical process that takes place in the mouth when chocolate is eaten, as it changes from a solid into a smooth emulsion that many people find totally irresistible. By analysing each of the steps, the interdisciplinary research team at the University of Leeds hope it will lead to the development of a new generation of luxury chocolate that will have the same feel and texture but will be healthier to consume.

History / Archeology - Agronomy / Food Science - 22.12.2022
The Neolithic populations that came to the peninsula by sea and lived near it barely consumed fish
The Neolithic populations that came to the peninsula by sea and lived near it barely consumed fish
Domingo Carlos Salazar, CIDEGENT researcher at the University of Valencia (UV), has led a study that dates the occupation of the Neolithic site of Cova Bonica, located near the coast and the Llobregat River Delta. The results, published in the Frontiers magazine, confirm the important weight of an agricultural-livestock economy 7,400 years ago now, with a diet based on domesticated species of cereals and animals, and without the presence of fish.

Environment - Agronomy / Food Science - 20.12.2022
Perception and knowledge of food sustainability
Perception and knowledge of food sustainability
Every year, about a third of all food produced in the world —about 1.3 billion tonnes— is wasted in consumers' homes and retail businesses, according to the United Nations (UN). The food sector also accounts for around 30% of the world's total energy consumption and 22% of greenhouse gas emissions.

Environment - Agronomy / Food Science - 20.12.2022
Paying farmers to create woodland and wetland is the most cost-effective way to hit UK environment targets
Study of farmer preferences shows that turning whole areas of farmland into habitats comes with half the price tag of integrating nature into productive farmland, if biodiversity and carbon targets are to be met.

Agronomy / Food Science - Environment - 19.12.2022
Producing fertiliser without carbon emissions
Researchers at ETH Zurich and the Carnegie Institution for Science have shown how nitrogen fertiliser could be produced more sustainably. This is necessary not only to protect the climate, but also to reduce dependence on imported natural gas and to increase food security. Intensive agriculture is possible only if the soil is fertilised with nitrogen, phosphorus and potassium.