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Environment - Agronomy / Food Science - 21.02.2023

A study establishes the appropriate level of irrigation for a more profitable and sustainable almond crop
Scientists from the Desertification Research centre (UV-CSIC-GVA) have analysed the irrigation strategies of the almond tree, in order to determine the optimum water levels for this crop. The analysis serves to establish sustainable irrigation protocols under semi-arid conditions such as those found in Spain, the world's second largest producer of almonds.

Agronomy / Food Science - 16.02.2023

According to a study, the sulphur treatment would reduce the formation of seeds in the Narcodot mandarin
The sulphur treatment would significantly reduce the formation of seeds in the Narcodott's mandarin variety, without affecting the performance and the quality of the fruit. This is the main conclusion of a survey that was carried out by - Universitat de Valencia- and - Universitat Politècnica de València- research staff, with the Serrano Agricultural holdings Company, that was recently published by the -Plus One- journal.

History / Archeology - Agronomy / Food Science - 22.12.2022

The Neolithic populations that came to the peninsula by sea and lived near it barely consumed fish
Domingo Carlos Salazar, CIDEGENT researcher at the University of Valencia (UV), has led a study that dates the occupation of the Neolithic site of Cova Bonica, located near the coast and the Llobregat River Delta. The results, published in the Frontiers magazine, confirm the important weight of an agricultural-livestock economy 7,400 years ago now, with a diet based on domesticated species of cereals and animals, and without the presence of fish.

Environment - Agronomy / Food Science - 20.12.2022

Perception and knowledge of food sustainability
Every year, about a third of all food produced in the world —about 1.3 billion tonnes— is wasted in consumers' homes and retail businesses, according to the United Nations (UN). The food sector also accounts for around 30% of the world's total energy consumption and 22% of greenhouse gas emissions.

Agronomy / Food Science - 11.11.2022

Researchers warn of nutritional hoaxes and launch a campaign to detect them on social networks
The CADENUSA project (Awareness Campaign on Misinformation and Hoaxes in Nutrition and Food Safety), funded by the UNESCO Chair and directed by three researchers from the ScienceFlows group of the Un

Health - Agronomy / Food Science - 11.07.2022

Consumption of extra virgin olive oil during pregnancy increases the level of antioxidants in breast milk and in infants
The consumption of extra virgin olive oil (EVOO) —a product with widely known benefits for our health— increases the level of phenolic compounds in breast milk and can cross the placental barrier, reaching the descendant. This has been stated in a study carried out by a team of the Faculty of Pharmacy and Food Sciences , the UB Institute for Research on Nutrition and Food Safety (INSA-UB ) and the Physiopathology of Obesity and Nutrition Networking Biomedical Research Centre ( CIBEROBN ).

Innovation - Agronomy / Food Science - 20.05.2022

Team creates new tool to verify the geographical origins of virgin olive oil
Olive oil is one of the most prestigious agri-foods in Spain and it is the base of the Mediterranean diet. This is why adulteration and commercial fraud cases occur when it comes to the origin and varieties of a product with such an economic and business interest. Now, a team from the Faculty of Pharmacy and Food Sciences and the Institute for Nutrition and Food Safety Research ( INSA ) of the University of Barcelona presents a new authentication tool to check the geographical origin of virgin olive oil as a control on the quality, tradition and product linked to the territory.

Agronomy / Food Science - 11.11.2021

Artificial smell to control food quality
A team led by Santiago Marco, professor at the Department of Electronic Engineering of the UB and member of IBEC, has optimised the use of a technique that analyses, at a molecular level, the present substances in the aroma of food. Therefore, it differentiates, among Iberian ham samples, those pigs that had been fed with acorn and those fed with feed.

Agronomy / Food Science - 12.04.2021

Researchers study dog diets in the Bronze Age and the First Iron Age using remains from Can Roqueta site
Experts from the Prehistoric Studies and Research Seminar ( SERP ) of the University of Barcelona led a study based on the analysis of the remains of thirty-six dogs from the Bronze Age and the First Iron Age found in the site of Can Roqueta (Sabadell). The study, published in Journal World Prehistory , concludes that the food intake of these animals 3,500 years ago was conditioned by human activities, as it happens nowadays.

Health - Agronomy / Food Science - 26.01.2021

Eating from five to six times per day is linked to a lower body mass index
Results revealed that the daily pattern for the peripheral temperature was more robust in those individuals that ate from five to six meals a day. This means a higher contrast of temperature between day and night, which shows a more pronounced circadian rhythm, that is, a healthier one. Recerca Having from five to six daily meals regularly is linked to a lower body mass index (BMI).