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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.

Scientists developed a method to analyze PFAS in foods including chicken, pork, beef, catfish, and eggs.

ARS researchers worked with the produce industry to develop a food-safe, compostable adhesive formulation for price look-up labels on produce.

ARS researchers in Albany, CA, are developing a new technology that could "freshen up" the frozen fruit and vegetable market. 

ARS scientists used artificial intelligence to develop image-based identification for five common stored grain insect species.

A stabilizer created using corn starch and vegetable oil opens the door to all sorts of useful food-grade and industrial applications.

Researchers developed a cool new intervention technology involving the use of cold plasma and hydrogen peroxide aerosols.

Scientists developed a effective, energy-saving technology to help keep microbes and mycotoxins off almonds.

ARS scientists have developed a new test to quickly detect Zika virus in mosquitos.

ARS scientists at the Food Safety and Intervention Technologies Laboratory have hatched a way to produce safer eggs without jeopardizing quality.

The USDA Branded Food Products Database contains nutrition details on more than 80,000 name brand prepared and packaged foods available at restaurants and grocery stores.

ARS scientists designed and developed portable and stationary LED-light grading systems and developed a computerized software system.

ARS researchers teamed with University of California-Davis scientists to devise a thriftier way to dry walnuts.

ARS scientists have developed a biodegradable edible film from casein, a milk protein, which can be used as a food wrap.

ARS has developed an improved cotton-based, blood-clotting wound dressing.