Farmed oysters able to protect themselves from acidification
Oysters bred for fast growth and disease resistance are able to adapt their shell growth to protect themselves from environmental acidification, according to new research.
Read moreAgriculture and Food
Climate change could cause drought in wheat-growing areas
Wheat supplies about 20 percent of all calories consumed by humans. In a new study, researchers found that up to 60 percent of current wheat-growing areas worldwide could see simultaneous, severe and prolonged droughts by the end of the century.
Read moreSoil microbes play a key role in plant disease resistance
Scientists have discovered that soil microbes can make plants more resistant to an aggressive disease — opening new possibilities for sustainable food production.
Read moreFaster than ever — neutron tomography detects water uptake by roots
New high-speed neutron tomography generates a complete 3D image every 1.5 seconds and is thus seven times faster than before. The method facilitates a better understanding of water and nutrient uptake of crop plants. The method can also be applied to investigate transport processes in various porous material systems.
Read moreScientists find ways to improve cassava, a 'crop of inequality' featured at Goalkeepers
New research has highlighted a crop of inequality called cassava, which has starchy, tuberous roots that sustain more than 500 million people in sub-Saharan Africa, yet cassava has been largely neglected by research and development compared to the staple crops of wealthier regions. Researchers have identified opportunities to improve cassava yields — which have not increased for more than fifty years in Africa.
Read moreTurning up the heat for weed control
Research determines optimal heat conditions for weed seed control in Louisiana sugarcane fields.
Read moreCould we feed one million people living on Mars?
A provocative new study looks at the resource utilization and technological strategies that would be needed to make a Mars population of one million people food self-sufficient.
Read moreSymbiosis as a tripartite relationship
While viruses are typically known for their pathogenic properties, new research findings now also demonstrate a positive influence of bacteriophages on the interaction of host organisms with bacteria. A new study sheds new light on the symbiosis between multicellular organisms and their microbial communities, which may be regulated by bacteriophages in a tripartite relationship.
Read more'Report card' on diet trends: Low-quality carbs account for 42 percent of a day's calories
An 18-year 'report card' on the American diet shows adults are eating too many low-quality carbohydrates and more than the recommended daily amount of saturated fat.
Read moreTripling shelf life of macaroni and cheese
Scientists have developed a way to triple the shelf life of ready-to-eat macaroni and cheese, a development that could have benefits for everything from space travel to military use.
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