Food and Agriculture Features and Impacts
The University of Minnesota has released a new hard red spring wheat variety called ‘MN-Torgy.’ MN-Torgy features a good combination of yield, protein, straw strength and disease resistance.
Palmer amaranth was first detected in Minnesota in 2016, but even before it hit the state, University of Minnesota researchers and Extension specialists mobilized to help state agencies and landowners develop a plan to eradicate infestations before spread to new areas.
University researchers in the College of Veterinary Medicine Center for Animal Health and Food Safety (CAHFS) have been key partners in helping to track African Swine Fever. In 2019, they partnered with a team of researchers around the world to measure the risk of ASF entering the U.S. through the smuggling of pork products in air passenger luggage.
CFANS and the Minnesota Supercomputing Institute have teamed up to drive the development of a next-generation agroinformatics data discovery, sharing and analytics platform dubbed GEMSTM.
In response to the 2013 and 2014 wheat stem rust epidemics in Ethiopia, a collaborative research and education team formed to study the biology and control of new, dangerous forms of the wheat stem rust pathogen from East Africa and other parts of the world and to provide Ethiopian scientists and farmers with the tools and knowledge needed to combat wheat stem rust.
A team of University researchers were interested in exploring ways to improve the method used by the corn ethanol industry to create ethanol and its various coproducts. In particular, they focused on developing a way to extract the phytate during the production process.
A team of researchers at the University of Minnesota recently examined how temperature extremes are affecting the well-being and economic value of turkeys
A recent study led by a U of M epidemiologist,in collaboration with the Food and Drug Administration and US Poultry, has found significant reductions in using most medically important antibiotics in broiler chicken and turkey production.
In 2018, CFANS established the Plant Protein Innovation Center (PPIC) to bring researchers and industry professionals together to help shape the future of plant proteins. The first of its kind in the nation, the PPIC is working to innovate how plant proteins are developed and used across the supply chain—from the land, to the lab, to the production chain.
U of M researchers have developed a novel method for pasteurization of food using intense pulsed light and low temperature microwave technology, along with a photocatalyst and a microwave absorbent that decontaminates granular or powdered food and food ingredients.