Is a space salad healthier than salad grown on earth? We may be one step closer to finding out. A NASA team conducted a study onboard the International Space Station growing lettuce crops.
The reality of being able to live and settle on Martian or lunar bases can seem like it is getting close. To do this, we need to be able to grow our own food there. This is a category of space agriculture called in-situ resource utilization, a fancy way of saying “using what is already there instead of bringing…
What should farmers do to deal with disappearing water? Add fungi to the soil! This recent study sheds light on the use of mycorrhizae to mitigate drought in the farming industry, which is facing increasingly intense water shortages every year.
Researchers have pinpointed several genes that could help shellfish producers breed Pacific oysters with higher amounts of healthy omega-3 fats.
Salmonella enterica and Listeria monocytogenes are two diarrhea-causing bacteria that can make you sick when eating contaminated produce. It turns out, soil-free growing mats used to produce microgreens might be a breeding ground for these bacteria. Peat or coco coir might be a safer choice.
Food scientists are always on the lookout for better ways to preserve fish. Could essential oils be the key? #sashimi #essentialoils
Researchers have pinpointed several compounds that are strongly associated with positive and negative tastes in white fish fillets.
Most fish farming in the ocean uses net cages that float because it is easier to feed and remove fish at the surface and because some fish species require access to air. However, the surface of the ocean experiences a wide variety of temperatures, salinity (how salty the water is), and wave action depending on the…
What makes a person choose a certain kind of fish when shopping at the grocery store? A group of German researchers surveyed shoppers to better understand their buying decisions. This makes it easier for aquaculture farmers to be profitable and consumers to be satisfied.
Different stages of Cabernet Sauvignon and Riesling grape development are associated with quite a few changes in wine aroma.