Scientists have assembled a collection of yeasts that convert agriculture waste into bio-oil, which is then easily converted into biodiesel or renewable jet fuel.
Nutrition, Food Safety, & Quality
ARS’s Nutrition, Food Safety, and Quality (NFSQ) program coordinates and leads ARS research to define the role of food and its components in optimizing health for all Americans. The NFSQ supports researchers who develop tests and processes that keep the food supply safe, reduce and control pathogens and toxins in agricultural products, and improve the economic viability and competitiveness of American agriculture.
In This Section
Green Jet Fuel Takes Off
Turning Wine Waste into Gut Power
Researchers have teamed up with wine growers to determine whether waste from wine grapes can be converted into healthy food components.
‘Programming’ Babies for Better Health?
ARS-funded researchers investigated how the content of oligosaccharides differed in milk produced by women with normal weight, overweight, or obesity.
The Toxin that’s Hiding in Plain Sight
ARS scientists are studying the potential health risks of perfluorooctanoic acid (PFOA).
New Method Detects Mercury
Researchers developed a portable, dual detection biosensor that enables on-site testing of samples for mercury and displays the results on a smart phone.
New Wheat Alters Insulin Response
Research at the ARS Western Human Nutrition Research Center revealed that consuming a new type of wheat may help control blood sugar.
Genes That Keep Tomatoes Fresher
Scientists have identified a tomato gene that's responsible for the softening process in the fruit as it matures, and found a way to inhibit the gene, keeping tomatoes firmer, longer.