Getting up close – and a little dirty – with farm animals just might help us fend off illness, say researchers who’ve further demonstrated the benefits of early exposure to a wide variety of environmental bacteria.

Memorial University is poised to make significant contributions to agriculture science and food security in Labrador.

A team of scientists led by the Department of Energy’s Oak Ridge National Laboratory have discovered the specific gene that controls an important symbiotic relationship between plants and soil fungi, and successfully facilitated the symbiosis in a plant that typically resists it.

Fresh water isn’t unlimited. Rainfall isn’t predictable. And plants aren’t always thirsty.

Waterhemp and Palmer amaranth, two aggressive weeds that threaten the food supply in North America, are increasingly hard to kill with commercially available herbicides. 

A newly discovered series of genes related to feed efficiency could pave the way to making cattle farming cheaper and more sustainable.

A University of Alberta researcher has found a new use for a canola byproduct, providing potential for diverse markets beyond China.

Products we commonly buy at the supermarket, such as tortillas and corn chips, are made from food grade corn.

More “intensive” beekeeping does not raise the risk of diseases that harm or kill the insects, new research suggests.

Researchers from BYU and the Netherlands’ Delft University of Technology may have figured out a secret to get people to buy more fresh produce: dress veggies up in black.