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Producing New Antibiotics Through Gene Editing

In this interview, we speak to Professor Jason Micklefield about his latest research that may be able to produce new antibiotics through gene-editing technologies.

From The University of Manchester 24 Jan 2022

Researchers discover new imperfection in the way Rubisco functions in cowpea

A single enzyme is responsible for assimilating carbon dioxide in photosynthesis to create all the carbon in human bodies, in food, and in the biosphere as a whole.

21 Jan 2022

Study highlights incomplete and inconsistent nutrition information provided by online food retailers

Online food retailers do not consistently display nutrition information on their websites-;and U.S. laws are lagging behind in mandating the same labeling required for foods sold in brick-and-mortar stores, according to a new analysis by researchers from the NYU School of Global Public Health and the Friedman School of Nutrition Science and Policy at Tufts University.

From New York University (NYU) 21 Jan 2022

Scientists plan for better ways to combat weeds in a changing world

The world is warming. And fast. By 2050, it's likely the planet will have warmed by about 3.6 degrees Fahrenheit compared to before the Industrial Revolution.

20 Jan 2022

Study analyzes the global patterns of access to digital sequence information

The United Nations Convention on Biological Diversity recognized the rights of nations over their ecosystems’ diversity, which comprises all non-human living creatures.

20 Jan 2022

Colombia takes steps to preserve its biodiversity via genomic studies

Researchers from UEA predict that the second-most diverse nation in the world will benefit ecologically, economically, and socially from joining the Earth Biogenome Project.

20 Jan 2022

New guidance document for DNA-based biodiversity assessment methods

Between 2016 and 2021, over 500 researchers collaborated within the DNAqua-Net international network, funded by the European Union’s European Cooperation in Science and Technology program (COST), with the goal to develop and advance biodiversity assessment methods based on analysis of DNA obtained from the environment (e.g. river water) or from unsorted collections of organisms.

17 Jan 2022

WVU food science experts determine the properties of protein in several insect powders

As the human population grows to a predicted 10 billion by 2050 and overall land mass remains constant, traditional animal farming may become a less viable method for food production.

13 Jan 2022

Study finds gene family that regulates tissue-specific DNA methylation patterns

According to researchers at Salk, the CLASSY gene family controls which portions of the genome are turned off in a tissue-specific manner.

13 Jan 2022

Researchers produce ovalbumin with the help of ascomycete fungus

The Future Sustainable Food Systems research group found that fungus-produced ovalbumin can reduce the environmental impact of chicken egg white powder.

11 Jan 2022

Bioenergy sorghum hybrids can improve soil fertility and potentially earn carbon credits

The world faces an increasing amount of carbon dioxide in the atmosphere and a shortage of carbon in the soil. However, bioenergy sorghum can provide meaningful relief from both problems, according to a new study by Texas A&M AgriLife Research scientists.

10 Jan 2022

Researchers use genomics to dig deeper into lychee’s history

Lychees, prickly on the exterior but sweet inside are loved for their iconic pink shells and pearly, fragrance.

7 Jan 2022

Climate change is no more a problem for diary farmers, suggests study

Dairy farmers in the Northeast -; facing a warming climate that exacerbates nutrient pollution but lengthens the growing season -; can reduce the environmental impact of their operations and maximize revenues by double cropping and injecting manure into the soil, rather than broadcasting it.

From Penn State University 6 Jan 2022

Risk of blood clots in the brain can be lowered with sustainable diet, finds study

The risk of bleeding or blood clots in the brain is lower if your diet is sustainable. This is shown by a new research result from Aarhus University. The results have just been published in the scientific journal Stroke.

5 Jan 2022

Researchers grow intestinal organoids to study why bats infected with viruses do not succumb to diseases

Experiments attempting to explain why bats can be infected with many viruses at a time without succumbing to diseases such as COVID-19-;knowledge that could help us to reduce the threat to humans of infectious disease-;have struggled until now with the fact that live wild bats make poor research subjects.

30 Dec 2021

‘Smart’ food packaging material kills microbes and keeps food fresh

A team of scientists from Nanyang Technological University, Singapore (NTU Singapore) and Harvard T.H. Chan School of Public Health, US, has developed a 'smart' food packaging material that is biodegradable, sustainable and kills microbes that are harmful to humans. It could also extend the shelf-life of fresh fruit by two to three days.

From Nanyang Technological University Singapore (NTU Singapore) 29 Dec 2021

Genes key to microbial colonization of plant roots discovered

Some microbes can form thin films called biofilms. These biofilms give them an advantage over other microbes by protecting them from stresses such as a lack of nutrients or the presence of harmful substances in the environment.

24 Dec 2021

Researchers identify genes responsible for “spinach teeth”

People are generally familiar with “spinach teeth,” the harmless but gritty-chalky mouthfeel triggered because of a vegetable.

23 Dec 2021

How Can Sustainable Agricultural Practices Improve Soil Health?

In this interview, we speak to Dr. Fiona Brennan from Teagasc, about the importance of sustainable agricultural practices and how they can help to improve soil health.

21 Dec 2021

Researchers investigate how training methods can spread good farming practices in Ethiopia

Smallholder family farms shape the agriculture in Sub-Saharan Africa. At the same time, they are often affected by declining soil fertility as well as hunger and poverty. Farming practices that increase productivity as well as protect the soil are therefore crucial.

21 Dec 2021