New Paper in Science Calls Discipline a Potentially Transformative Technology
Tennessee Researchers Join Call for Responsible Development of Synthetic Biology
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…
UTIA Dairy Products Evaluation Team Ranked First in the Nation
KNOXVILLE, Tenn. – A talented group of students from the University of Tennessee Herbert College of Agriculture returned from a dairy competition with high honors, celebrating an entire semester of preparation…