University Research
A Future Without Food Allergies
Innovations in food science and immunology are unlocking a future where allergy-free living is within reach.
More in University Research
New Study Examines Kaempferol's Role in Taming Allergic Responses
In a recent study, researchers from Japan identified that kaempferol, a flavonoid, produces an anti-inflammatory effect through regulatory T-cell development.
Agricultural Research Service Develops Long-Term Roadmap for PFAS in U.S. Agriculture
ARS, its Center of Excellence for Environmental Monitoring and Mitigation and the University of Maine collaborated recently during a three-day workshop with more than 150 interagency researchers, state and university partners and other subject matter experts to identify key research and solutions that address the challenges PFAS poses to agriculture, agroecosystems, food systems and farming communities.
USDA and Cornell University Break Ground on National Grape Improvement Center
The over 70,000-square-foot facility will house the USDA Agricultural Research Service (ARS) Grape Genetics Research Unit and ARS Plant Genetic Resources Unit.
USDA, University of Wisconsin-Madison Break Ground on New Dairy Research Facility
The two organizations hosted a groundbreaking ceremony for the construction of the research facility, which will tackle issues affecting dairy farms across the country.
Food Safety Lab Discoveries Advance Pathogen Detection
Research to advance food safety and quality assurance includes recruiting AI as a human eye and infant formula testing that’s as quick as taking a pregnancy test.
Lab Report: Turning Up the Heat on Plant-Based Cheese
Researchers from the University of Wisconsin-Madison investigate the thermal inactivation of Salmonella and Listeria in plant-based dairy products.
Lab Report: Igniting a Food Safety Culture
Jadé Giordani conducted a food safety culture survey at a growing Mexican franchise restaurant business for her master's applied project at Michigan State University’s Online Food Safety Program.
Lab Report: Canned Wine, Say Cheers to Better Shelf Life
Austin Montgomery, a doctoral student in the Cornell College of Agriculture and Life Sciences Viticulture & Enology graduate program, delves into the causes of “off” aromas in canned wines.
Queen's University Belfast and MOBILion Announce Collaboration to Advance Food Safety
The organizations will partner to innovate test methods and tools that aim to quickly identify contaminants, enhancing current technologies for better detection.
Kemin Research Leads to FDA Approval of Chromium Propionate for Use in Growing Turkey Diets
Chromium propionate is now approved for use in swine, broiler chickens, cattle, horses, and growing turkey diets.
