Stories from Life Sciences:
Thanks to a national initiative, salad bars are showing up in public schools across the country. Now a BYU researchers is trying to figure out how to get kids to eat from them.
Researchers at BYU were major contributors to the first fully successful effort to sequence the genome of quinoa—a grain experts believe may hold the key to feeding the world’s growing population.
If you want students to eat well, what they really need is a real meal—at least that’s according to a new BYU study published in the Journal of Nutrition Education and Behavior.
Apparently bugs are a great source of protein. That’s why food science researchers at BYU are looking at how to process insects, specifically crickets, to make them more palatable to the western world.
New research from BYU exercise science professors finds that pro-inflammatory molecules actually go down in the knee joint after running.
BYU biologist Byron Adams has spent many bone-chilling months in Antarctica digging up creatures like tardigrades, nematodes and rotifers to find out how they survived the ice age. His latest work took him to the top of an Antarctic glacier.
The Emerald Ash Borer is eating its way across America. Next stop? Utah. But not if BYU biologists can do something about it.
Syntrichia caninervis (aka seriously awesome desert moss) uses tiny hair-like structures on its leaves to absorb water from the atmosphere until droplets form and flow to the leaf. And sometimes it does it upside-down.
New research from Brigham Young University finds that patients who undergo gastric bypass surgery after the age of 35 see a major improvement in long-term survival.
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