Research News for the College of Agriculture and Applied Sciences

Cheeses like mozzarella and cheddar melt smoothly due to their high-fat content and protein structure, which allows them to stretch and flow when heated. In contrast, cheeses like ricotta don’t melt the same way because they contain more moisture and lowe...

Idowu Atoloye, a research postdoctoral fellow in the Department of Plants, Soils, and Climate, recently received a $225,000 grant from the U.S. Department of Agriculture’s National Institute of Food and Agriculture to study biochar, a charcoal-like materi...

Associate Professor Matt Yost received funding from the U.S. Department of Agriculture’s National Institute of Food and Agriculture (NIFA) to study how other parts of the country are managing drought.

Bruce Bugbee and Lance Seefeldt are principal investigators for a multi-institution, NASA-funded team awarded a prestigious honor for foundational research efforts toward sustaining human exploration on Mars.

On Jan. 18, Utah’s two Carnegie-classified R1 public research universities showed off the best work of their undergraduate researchers during the Utah Legislature’s spring session.

Each January, Utah’s two public research universities—Utah State University and the University of Utah— come together and undergraduate student researchers share their work with legislators, business leaders, and the public at a celebration of research.

Utah's population growth has made it imperative to address the consequences of drought and the detrimental effects it brings to the Great Salt Lake. Mary Claire Jennings is passionate about water conservation and points out that “grass lawns are especiall...

USU junior Ty Wilson, has long been fascinated by how plants grow in extreme environments such as mountains and high deserts. His research focuses on isolating microbes from a drought-tolerant native plant, Shepherdia x utahensis ‘Torrey,’ a hybrid buffal...

Even with record snowfall last year, Utah still faces long-term drought impacts. With much of the state covered in dry farmland, the need for crops that thrive in dry conditions is ever-present. Kylie Hansen aims to address this critical issue.

Being able to consistently create a specific food with the characteristics that consumers want and expect is vital in the food industry. Sakshi Singh presented research she has done on cheddar cheese chemistry with mentors Assistant Professor Prateek Shar...

When you hear about genetically modified organisms, does your mind jump to the end of humanity as we know it? Then let’s start smaller with something like a Syrian hamster.

A multidisciplinary team of researchers at Utah State University and Michigan State University have been awarded $1.97 million over 4 years from the United States Department of Agriculture to study more efficient ways of managing this major crop.

The American Dairy Science Association® (ADSA) is pleased to announce Prateek Sharma as the 2021 recipient of the ADSA Foundation Scholar Award in Dairy Foods.

USU dietetics faculty members Katie Brown and Lacie Peterson of the Department of Nutrition, Dietetics and Food Sciences (NDFS) have been recognized by the Academy of Nutrition and Dietetics.

Three students working in disciplines within the College of Agriculture and Applied Sciences were awarded Undergraduate Research and Creative Opportunity Grants (URCO) to support conducting their own research in life, plant and food sciences this summer....

Professor Silvana Martini has been named a fellow of the American Oil Chemists' Society. Martini is a food scientist whose research is focused on developing healthier fats that have excellent sensory appeal to consumers.

To food scientists, cheese is more than just an ingredient for sandwiches or an appetizer. Cheese is chemistry, biology and physics all deliciously at work, and it’s big business in the dairy industry.

True-blooded Aggies love the spot where the sagebrush grows and they may have reasons to love it even more, say Utah State University undergraduate researchers David Suisse and Kayla Wasden Suisse.

A possible vaccine to protect against the SARS-CoV-2 virus that causes COVID-19 has been tested and found effective and safe in several animal models by a team of scientists at the Rega Institute in Leuven, Belgium.

It's snack time! USU students used their creativity, food science knowledge and a lot of work to win the Institute of Food Technologists Smart Snacks for Kids competition.

USU Extension Agriculture and Natural Resources Department and the Utah Department of Agriculture and Food (UDAF) host Utah’s first ever public hemp seminar.

Idowu Atoloye, a student in USU's Department of Plants, Soils and Climate, was awarded the Nelson Yield-Limiting Factors Graduate Student Scholarship by the American Society of Agronomy at its annual conference in November.

Scientists at Utah State University are studying cultivation practices to optimize the yield and quality of hemp for botanical medicines.

Researchers in Utah are working to introduce more fire-resistant plants into western landscapes to reduce the damage.

Researchers from Utah State University and two other institutions recently published a study that uses tree rings to link climate variability to long-term patterns in temperature.

Earning a top spot in a national food science competition takes more than proving yourself as a chef, according to Vidita Deshpande, a PhD candidate studying food science at Utah State University.