Dr. Doug Hayes, Professor in Biosystems Engineering, is a featured member on a panel for a public forum related to the use of 1,-Dioxane in personal care and cleaning products,…
Dr. Hayes on use of 1,4-Dioxane Panel
Research Suggests Glyphosate Lowers pH of Dicamba Spray Mixtures Below Acceptable Levels
KNOXVILLE, Tenn. – A University of Tennessee Institute of Agriculture study published in the Journal of Weed Technology found that mixing glyphosate with formulations of dicamba consistently lowered the pH of the…
Fruit and Vegetable Field Breaks Cover Topics for Producers
KNOXVILLE, Tenn. – Over 400 people have viewed the Facebook Live video titled “To Wash or Not to Wash,” produced by University of Tennessee Extension specialists. The video is the…
Irrigation with Dr. Brian Leib
Water Management in Soybean Production Field Tours Soybean Board Members, Extension Agents, Producers, NRCS Personnel, Students, and Tennessee Tech Professors participated in Meetings and Field Tours to improve water management…
Maximizing Microbes: Improving feed efficiency and nutrition for sustainable beef
The world’s population is expected to exceed 10 billion people by 2050. To supply the growing population with adequate sources of protein, food production must continue to improve efficiency. Mr.…
Simple Rules to Stay Safe near Farm Animals
KNOXVILLE, Tenn. – Second only to accidents involving farm equipment and machinery, animals are the most likely cause of injury when working in a farm environment. But University of Tennessee…
Steak & Potatoes Field Day is August 6 in Crossville
CROSSVILLE, Tenn. — Beef cattle producers, fruit and vegetable growers, and Tennessee landowners should save the date for the Steak and Potatoes Field Day: Tuesday, August 6. A University of…
National Conference to Enhance Beef Reproduction Scheduled for Knoxville
KNOXVILLE, Tenn. — Beef is produced in every state in the union and accounts for approximately $67 billion in revenues annually across all aspects of cattle and calf production, according to…
Seeking Sustainable Solutions for Nashville’s Organic Wastes
KNOXVILLE, Tenn. — An interdisciplinary team of researchers from the University of Tennessee has been awarded a $40,000 grant to collaborate with the nonprofit Resource Capture to develop a more sustainable way…
Nanocelluloses: A Sustainable Solution to Combat Ice Recrystallization on Frozen Food
There are many advantages to freezing food, including food preservation, access, and convenience, but oftentimes quality and taste suffer due to the formation of large ice crystals as a result…