As news broke that Florida’s citrus industry ended this year’s growing season with its lowest production in eight decades, an unlikely union has formed between two University of Florida startup companies to help reverse the trend.
Tag: Agriculture (Food/Food Science)
Students Complete First Summer of Texas Tech, USDA Mentorship Program
Students from around the country are gaining hands-on experience thanks to a partnership between Davis College and the USDA.
Under climate stress, human innovation set stage for population surge
Instead of a collapse amid dry conditions, development of agriculture and increasingly complex human social structures set the stage for a dramatic increase in human population in central plains of China around 3,900 to 3,500 years ago.
How can various cultivars influence the history of a crop?
Older crops like Madsen wheat have lasting legacy
Benson Hill Contracts 30,000 Acres of Premium Soybean for 2020
Benson Hill’s non-GMO soybean product line combines superior nutritional qualities and oil content with highly competitive yields, offering benefits from seed-to-shelf.
Why are the grocery store shelves empty?
Agricultural economist explains COVID-19 impact on food markets
Creator Of The Impossible Burger To Give Keynote Address At AgTech NEXT Summit
The Danforth Center today announced that Patrick O. Brown, M.D., Ph.D., CEO and founder of Impossible Foods will give the keynote address on Tuesday, May 5 at the inaugural AgTech NEXT, the bold new food and agtech innovation summit to be held May 4 – 6 at the Danforth Center.
Danforth Center Unveils Robust Line-up for Inaugural AgTech NEXT Summit
The Donald Danforth Plant Science Center today announced the preliminary lineup of presentations and panel discussions by innovative thinkers for AgTech NEXT, the bold new food and agtech innovation summit will be held May 4 – 6, 2020 at the Danforth Center in St. Louis, MO.
UK Partners With Bourbon Industry Leaders to Map White Oak Genome
Bourbon isn’t bourbon without the mighty white oak. Distillers have been aging bourbon in oak barrels as far back as the Roman Empire. Oak barrels give bourbon its unique caramel, vanilla, nutty and toasted flavors. Kentucky distillers rely especially on the white oak. But what if disease hits the species? How would industry professionals protect it? The University of Kentucky College of Agriculture, Food and Environment is partnering with Maker’s Mark Distillery Inc. in Loretto, Kentucky, and Independent Stave Company to research the DNA of the white oak.