Noticias sobre la Investigación y Desarrollo de Los Estados Unidos

Computers are constantly getting smarter. But can they ever be creative? A team of IBM researchers believes so. They’ve built a program that uses math, chemistry, and vast quantities of data to churn out new and unusual recipes.

Scientists with the USDA’s Agricultural Research Service potato genetics program in Aberdeen, Idaho, were granted special permission to return to work during the US government shutdown, potentially preventing the loss of unique breeding material.

Línea de tiempo que incluye algunos de los eventos más importantes ocurridos en América y Europa durante el desarrollo de la papa genéticamente modificada.

This webcast by the Plant Management Network on Potato Psyllids, responsible for the transfer of the Zebra chip disease consists of two parts:

Nora Olsen is The Potato Association of America president for 2013-2014. Olsen is a professor and Extension potato specialist at the University of Idaho’s Kimberly Research and Extension Center.

About the same number of potato psyllids have been caught on sticky traps in Idaho fields this season as by this time last summer, but far fewer of the tiny, winged insects have tested positive for the Liberibacter bacterium, which causes the crop dise...

De Jong, a potato breeder and geneticist at Cornell University in Ithaca, New York, hopes that at least one of the plants will yield a best seller, but it’s far more likely that they’ll amount to compost.

Portions (8, 12 or 16 ounces) are given different labels – small, medium or large – at different restaurants. Research shows consumers use such labels to dictate how much food they think is a “normal” portion, and then adjust their intake accordingly.

This year marks the 50th anniversary of the partnership between the Washington State Potato Commission (WSPC) and Washington State University (WSU) for potato seed lot trials.

Volunteer potato plants growing from seed infected with zebra chip are likely too few in number and survive too briefly to contribute to the spread of the crop disease, according to new Oregon State University research findings.

The eyes sometimes have it, beating out the tongue, nose and brain in the emotional and biochemical balloting that determines the taste and allure of food, according to a scientist speaking at the 245th National Meeting &Exposition of the American ...

Earlier in April, the area in the United States in moderate drought or worse fell below 50 percent for the first time since June 19, 2012, according to the U.S. Drought Monitor.

Purdue University nutrition researcher Berdine Martin sees potential for potassium to be the next "really hot"nutrient emphasized in food science.

Potato Psyllids Have Returned to Magic Valley, Idaho Or maybe they just never went away. Psyllids, a tiny insect that can damage potatoes, might be hardier than some people originally thought.

Executives from The Dow Chemical Company (NYSE: DOW) and Dow AgroSciences were joined by Indiana Gov. Mike Pence last week at a Research &Development (R&D) expansion ribbon-cutting event for a new 175,000 square foot R&D facility at Dow Agr...

A team of Virginia Tech researchers has succeeded in transforming cellulose into starch, a process that has the potential to provide a previously untapped nutrient source from plants not traditionally thought of as food crops.

The scientific secrets underpinning that awful reality about potato chips — eat one and you're apt to scarf 'em all down — began coming out of the bag today in research presented at the 245th National Meeting &Exposition of the American Chemical So...

Agricultural researchers of the Oregon State University will begin testing two small, remote-controlled aircraft this month, flying them over potato fields in the Hermiston area in trials that may help farmers use water, fertilizer and pesticides more ...