Chickpea genetics reduce need for chemicals

03-Mar-2021 - In recent years, hummus has become a pop culture food phenomenon, drawing praises from dieticians for the health benefits and chefs for the flavor. However, the core ingredient, the chickpea, has had its production threatened. The chickpea has played a significant role in the vegetarian diet for ...

Some food contamination starts in the soil

05-Feb-2021 - When most people hear "food contamination," they think of bacteria present on unwashed fruits or vegetables, or undercooked meat. However, there are other ways for harmful contaminants to be present in food products. Angelia Seyfferth, a member of the Soil Science Society of America, investigates ...

Making wheat and peanuts less allergenic

28-Jan-2021 - The United States Department of Agriculture identifies a group of "big eight" foods that causes 90% of food allergies. Among these foods are wheat and peanuts. Sachin Rustgi, a member of the Crop Science Society of America, studies how we can use breeding to develop less allergenic varieties of ...

Stealing the spotlight in the field and kitchen

25-Jan-2021 - Plant breeders are constantly working to develop new bean varieties to meet the needs and desires of the food industry. But not everyone wants the same thing. Many consumers desire heirloom-type beans, which have great culinary quality and are visually appealing. On the other hand, farmers desire ...

Smartphones prove to be time-saving analytical tools

Measurement of soil density

06-Aug-2020 - Seemingly everyone has a smartphone in their pocket, and we find new uses for them every day. They can help us avoid traffic jams or connect us to family from afar. They can even translate languages on the fly. Now, scientists have figured out a new trick. Using a regular smartphone camera and ...