Scrambled, poached or boiled, eggs are a popular breakfast food the world over.
Go (Over) Easy on the Eggs: ‘Egg-Cess’ Consumption Linked to Diabetes
articles
Reducing Global Food System Emissions Key to Meeting Climate Goals
Reducing fossil fuel use is essential to stopping climate change, but that goal will remain out of reach unless global agriculture and eating habits are also transformed, according to new research from the University of Minnesota and University of Oxford.
Drawing Renewable Resources from Organic Waste
What happened to those watermelon rinds you tossed into the garbage or compost heap this summer? Most likely, bacteria digested them, releasing most of their carbon as carbon dioxide.
System Brings Deep Learning to “Internet of Things” Devices
Deep learning is everywhere. This branch of artificial intelligence curates your social media and serves your Google search results.
Study: Vitamin D, Fish Oil Don't Lower Atrial Fibrillation Risk
New research presented today at the American Heart Association Scientific Sessions suggests neither vitamin D nor the omega-3 fatty acids found in fish oil prevent the development of atrial fibrillation, a potentially serious heart rhythm disturbance.
Sunlight and Aircraft Help Scientists Assess How the Diversity of Life Affects Ecosystems
A University of Minnesota-led research team has developed new methods to assess how biodiversity loss impacts forest ecosystems by determining how sunlight reflects off the surface of the forest canopy using spectral images taken from an airplane.
