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AGRICULTURE & FOOD

category Agriculture food science
Attribution: Noah Wulf, CC BY-SA 4.0 <https://creativecommons.org/licenses/by-sa/4.0>, via Wikimedia Commons
The fungus Penicillium roqueforti is used in the production of blue-veined cheese. The exact mechanism behind the unique blue-green colour of the cheese was not well understood. University of Nottingham researchers have unravelled how the classic blue-green veining is...
The Soil Microbial Fuel Cells (SMFCs) use naturally occurring bacteria in the soil to generate electricity. As a long-term, decentralised source of renewable power, the SMFCs could be perpetually deployed for real-time monitoring of various environmental conditions and can...
Study describes a new mechanism which mediates the symbiont associations between plants and fungi. This opens up avenues to increase agricultural productivity in the future by growing better resilient crops that require less water, land and lesser use of...
Scientists have developed an inexpensive sensor using PEGS technology which can test food freshness and can help reduce wastage due to discarding food prematurely (throwing away of food solely because it is close to (or passed) the use-by date,...
Study shows growing food organically has higher impact on climate because of more land use Organic food has become very popular in the last decade as consumers are becoming more aware and health and quality conscious. Organic food is produced...
A recent report shows a sustainable agriculture initiative in China to achieve high crop yield and low use of fertilizers using an elaborate network of researchers, agents and farmers Agriculture is defined as production, processing, promotion and distribution of agricultural...

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