Concordia researchers show goose droppings could be repurposed in a circular agriculture system by feeding them to black soldier fly larvae. The insects convert waste into protein and nutrient-rich fertilizer, reducing pollution while supporting crop growth—offering a sustainable way to manage urban wildlife waste and recycle nutrients.

SlMYB32 was identified as a repressor regulating phenylpropanoid pathway. CRISPR/Cas9-mediated mutagenesis of SlMYB32 results in flavonol-rich tomatoes with 1 mg g^-1 FW rutin.

A fast-track method of breeding disease-resistant ash trees has been developed by researchers leading efforts to conserve the species

Antimicrobial resistance is becoming a global burden in human health and food production, so affordable new materials are needed to overcome this growing problem.

To answer the call, a multidisciplinary research team led by Flinders University with UK experts has discovered a novel solution for safe and effective use in antimicrobial and antifungal applications.

What do you look for when you buy wine? Is price the main consideration? Or do you notice quality logos, region of production or alcohol content? Researchers at the University of Tennessee Institute of Agriculture are studying how these attributes affect your decision. Their goal is to identify attributes Tennessee residents and visitors prefer when evaluating wines produced in the state.

 

In 2024, a research team from the UTIA Department of Agricultural and Resource Economics received a grant from the USDA Agricultural Marketing Service to examine how wineries utilize social media marketing to promote their wines and vineyards. In 2026, the research team received an additional $189,000 in funding to extend the original study for two years. The expansion allows the team to collect additional data to examine how wine buyers value the new Tennessee Quality Assurance Program (QAP) logo, the alcohol content of the product, and whether the wine originated from grapes from an American Viticultural Area (AVA) in Tennessee.