It has long been thought that meat played an important role in the diet of hunter-gatherers before the Neolithic transition. However, due to the scarcity of well-preserved human remains from Paleolithic sites, little information exists about the dietary habits of pre-agricultural human groups. A new study challenges this notion by presenting compelling...

Greening the way we eat needn't mean going vegetarian. A healthy, more realistic solution is to adopt a flexitarian diet where seafoods add umami to 'boring' vegetables. A gastrophysicist puts mathematical equations to work in calculating the umami potential of everything from seaweed and shrimp paste to mussels and mackerel.

Different types of barley recruit distinct communities of soil microbes to grow around their roots by releasing a custom mix of sugars and other compounds, according to a new study.

Fungal disease Fusarium head blight (FHB) is on the rise due to increasingly humid conditions induced by climate change during the wheat growing season, but a fundamental discovery could help reduce its economic harm.

Scientists have successfully replaced half of the fishmeal protein in the diets of farmed Asian seabass with a 'single cell protein' cultivated from microbes in soybean processing wastewater, paving the way for more sustainable fish farming practices.

A recent study utilized ground-based instruments to measure solar-induced fluorescence (SIF) that reflect plant health and photosynthesis.