Research into Brassicas plants, such as broccoli, cabbage and mustard, reveals more information about the protein responsible for their pungent smell and taste.
Researchers have developed a uniquely Australian bread roll made from wattle seed and Kakadu plum rather than artificial additives.
AEGIC has identified a potential threat to the Australian wheat export industry and is taking action to bolster against the threat.
Research on yield patterns of coffee plants could improve coffee crop yields and introduce new coffee varieties to markets faster.
Research conducted at Charles Sturt University has shown that, despite popular belief, early varieties of wheat were no less allergenic than the varieties grown in Australia today.
An oral therapy containing six species of bacteria may be able to prevent or cure food allergies in children, according to a study.
Researchers found men who ate two or more servings of yoghurt a week were up to 26% less likely to develop abnormal growths, known as adenomas.
German researchers have identified new pathogens in beef and cow's milk products that could cause inflammation and increase the risk of cancer in humans.
Gene editing has been used to stop the spread of bird flu virus in chicken cells grown in the lab and this could lead to producing disease-resistant chickens.
A gene essential for forming the ears in corn, which could be crucial for advancing the efforts to increase crop yields, has been identified by a team of scientists.
Given the belief that drinking cranberry juice could be helpful against urinary tract infections, scientists explore how it could also help in the fight against bacteria.
Developed for a wide range of applications, ViscoQC 300 is designed to ensure the quality of the substance — from almost any fluid to semi-solid samples — by delivering fully traceable viscosity results.
Two European studies have found positive links between highly processed foods and risk of cardiovascular disease and death.
Alternative protein sources could replace soy and animal products as major protein sources as Finland and the EU work to achieve food self-sufficiency.