Yuan-Xiang Pan, professor of food science and human nutrition in the College of Agricultural, Consumer and Environmental Sciences at the University of Illinois Urbana-Champaign, died on Sept. 7. He was 58.

Smallholder farmers in sub-Saharan Africa adopt agricultural inputs including fertilizer at a low rate, contributing to low agricultural productivity.

When a baby begins to cry, do you expect its caregiver to soothe it? Most infants do, according to a new study from researchers at the University of Illinois Urbana-Champaign. The study also found an association between the mental health of mothers and infants’ expectations about comforting behavior. 

The College of Agricultural, Consumer and Environmental Sciences at the University of Illinois Urbana-Champaign continues a three-year run of record-level enrollment, reflecting sustained demand for the college’s programs.

All over the world, from Oregon’s old-growth forests to Queensland’s eucalyptus groves, creatures depend on trees for shelter. A new analysis from the University of Illinois Urbana-Champaign suggests that as the climate destabilizes, the world’s trees may become an even more important respite. That’s because, the study finds, trees everywhere buffer their animal tenants from temperature extremes.  

 Kathryn Polkoff, University of Illinois Urbana-Champaign alumna, entrepreneur, and scientist, is on a mission to solve the problem of methane emissions from cattle – a major contributor to global warming – and create more sustainable livestock production. 

A bacterial protein fragment called corisin drives the process of pulmonary fibrosis by infiltrating and disrupting the cell’s quality-control system, researchers at the University of Illinois Urbana-Champaign and Mie University in Japan found in a new study. Meanwhile, blocking corisin with an antibody impeded the damage.

The Morrow Plots in the heart of campus at the University of Illinois Urbana-Champaign hold significance as a landmark and a lasting contribution to agricultural research.

Celebrating National Toasted Marshmallow Day with alumna Jessie Yang

Jessica “Jessie” Yang has taken what she learned as a food science student at the University of Illinois Urbana-Champaign and turned it into something spectacular: a marshmallow that changes color when you toast it.

The U.S. Food and Drug Administration recently proposed a rule that would change how new ingredients enter the food supply for humans and animals. The agency states that, since 1958, manufacturers have been permitted to draw their own conclusions about the safety of these ingredients through a “Generally Recognized as Safe” (GRAS) framework. The proposed rule would require companies to notify the FDA of all GRAS determinations going forward.