A first in 3D food printing, Ali Ubeyitogullari, an assistant professor of food engineering with the food science and biological and agricultural engineering departments at the University of Arkansas System Division of Agriculture, and postdoctoral fellow Sorour Barekat developed sorghum protein into a 3D food printing gel noted for its hydrophobicity to aid in product cohesion. Known for its drought tolerance, grain sorghum also has multiple health benefits.

Fuelled by climate change and relentless pressure on land and water resources, some of the most widespread and damaging drought events in recorded history have taken place since 2023, according to a UN-backed report launched today.  The report provides a comprehensive account of how droughts compound poverty, hunger, energy insecurity, and ecosystem collapse.

Common carp which are reared in fish-farms, stocked into recreational fisheries and then captured regularly by catch-and-release angling show much lower chronic stress levels than their wild counterparts that never see an angler’s hook, a new study has found. 

Discover Horizon Europe’s LAFERIA project, dedicated to reintroducing landscape features in intensively farmed areas across the EU to support biodiversity and sustainable agriculture.

Farming methods that support nature improve both biodiversity and crop yields but more extensive measures may require increased government subsidies to become as profitable as conventional intensive agriculture. That is the finding of the first comprehensive on-farm trials of their kind in the UK, which were led by the UK Centre for Ecology & Hydrology (UKCEH) and Rothamsted Research.

Researchers at the School of Veterinary Medicine at the University of Pennsylvania and their collaborators examine how common food waste recycling methods, including composting, could have a huge impact on greenhouse gas emissions mitigation and the sparing of natural resources such as land and water. Food loss and waste, in particular, are “a big deal,” says Zhengxia Dou. They account for almost a third of the food produced for human consumption.