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Agronomy/Food Science



Results 1 - 7 of 7.


Agronomy / Food Science - Life Sciences - 04.05.2021
Pea plants make smart investment decisions that could help inform sustainable agriculture | University of Oxford
Pea plants make smart investment decisions that could help inform sustainable agriculture | University of Oxford
Researchers at the have shown that pea plants are able to make smart investment decisions when it comes to interactions with their symbiotic bacterial partners. Better understanding of how plants manage these interactions could help with the move towards sustainable agriculture.  Researchers at the have shown that pea plants are able to make smart investment decisions when it comes to interactions with their symbiotic bacterial partners.

Agronomy / Food Science - Environment - 29.04.2021
Exploit plants' ability to tell the time to make food production more sustainable, say scientists
Exploit plants’ ability to tell the time to make food production more sustainable, say scientists
Cambridge plant scientists say circadian clock genes, which enable plants to measure daily and seasonal rhythms, should be targeted in agriculture and crop breeding for higher yields and more sustainable farming.  Plants grow much better when their internal clock is matched to the environment they grow in.

Environment - Agronomy / Food Science - 21.04.2021
Managing peatlands to cut greenhouse gas emissions
Managing peatlands to cut greenhouse gas emissions
Substantial cuts in global greenhouse gas emissions could be achieved by raising water levels in agricultural peatlands, according to a new study. Peatlands occupy just three per cent of the world’s land surface area but store a similar amount of carbon to all terrestrial vegetation, as well as supporting unique biodiversity.

Agronomy / Food Science - 30.03.2021
Growing appetite for meat alternatives in Brussels
A new study analysing changing attitudes to meat-free diets finds growing support for plant-based alternative products in Belgium. Last updated on Tuesday 30 March 2021 Increasing numbers of people in Belgium are turning away from meat in favour of plant-based alternatives, according to new research from psychologists at the University of Bath, in collaboration with Belgian animal welfare organisation GAIA.

Agronomy / Food Science - Health - 22.03.2021
Eating processed meat could increase dementia risk
Eating processed meat could increase dementia risk
Eating processed meat has been linked with an increased risk of developing dementia. Scientists from the University’s Nutritional Epidemiology Group used data from 500,000 people, discovering that consuming a 25g serving of processed meat a day, the equivalent to one rasher of bacon, is associated with a 44% increased risk of developing the disease.

Agronomy / Food Science - Economics / Business - 18.03.2021
Sugar Tax in Spain has led to only tiny reduction in calories in shopping basket
New research suggests sugar taxes only slightly changed consumer behaviour, arguing that a combination of different policies is fundamental to tackle obesity. Last updated on Friday 19 March 2021 The introduction of a sugar tax, increasing the price of fizzy drinks and other products high in sugar content, has had only a limited, moderate effect in shifting people's dietary habits and behaviours, according to a new study.

Agronomy / Food Science - Environment - 14.01.2021
Science finds simple way to make lamb leaner
Scientists based at Rothamsted and the University of Bristol Veterinary School have found a clear link between the weight of lambs early in their life and meat quality - which is good news for consumers, farmers, and the environment. Currently, 35 per cent of lambs going to market have meat that is considered too fatty, but this new study, published in the journal Animal , shows that it's the lambs which are heaviest at the point of weaning - when they switch from their mother's milk to grazing - that go on to produce the leanest, most sought-after meat at market.