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In the arid landscapes of southeastern Iran, where water is a precious commodity, a groundbreaking study led by Jamshid Piri from the University of Zabol is revolutionizing how we predict soil hydraulic conductivity. Piri and his team have developed

In the quest to revolutionize food preservation and safety, a team of researchers led by Dr. QIAN Yuchen from Ningbo University has turned to artificial intelligence (AI) to tackle a persistent challenge: the prediction and optimization of antimicrob

In the quest to harness the full potential of medicinal mushrooms, a team of researchers led by Dr. Liu Xiaoyu from the College of Food Science and Engineering at Tianjin University of Science and Technology has made a significant breakthrough. Their

In the heart of China’s agricultural innovation, a team of researchers from the College of Food Science & Nutritional Engineering at China Agricultural University, led by LANG Xinxu, has unveiled a comprehensive study that could revolutionize the hop

In the bustling world of agritech, a groundbreaking discovery has emerged from the intersection of honey and probiotics, with potential implications for the energy sector. Researchers from the College of Food Engineering at Harbin University of Comme

In a groundbreaking study published in *Shipin Kexue* (translated to *Food Science*), researchers from the Key Laboratory of Dairy Biotechnology and Engineering at Inner Mongolia Agricultural University have unveiled dynamic changes in the microbial

In the ever-evolving world of agricultural biotechnology, a groundbreaking study has emerged from the labs of Inner Mongolia Agricultural University, shedding light on the metabolic adaptability of a unique bacterial strain. The research, led by YANG

In the heart of Ohio, researchers are unlocking new ways to measure the invisible dance of water and energy between the Earth and the atmosphere. Srishti Gaur, a scientist at the Ohio State University’s Department of Food, Agricultural and Biological

In the bustling world of food fermentation, a new study has uncovered how simple sugars can significantly influence the formation of biogenic amines (BAs) and metabolic profiles, potentially revolutionizing the safety and quality of fermented foods.

In the heart of Pakistan, at the National Institute of Food Science and Technology, University of Agriculture in Faisalabad, researcher Summaia Fordos is leading a charge to revolutionize how we extract and utilize saponins, a group of bioactive comp