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2 weeks ago | 
theeagle.com | Ashley Vargo
College of Agriculture and Life Sciences course digs into the strange world of molds and mushroomsThe post Students’ fascination with fungi flourishes at Texas A&M appeared first on AgriLife Today.
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2 weeks ago | 
agrilifetoday.tamu.edu | Ashley Vargo
Older than dinosaurs, stranger than fiction; you’ve likely eaten them, stepped on them and even feared them at some point, but you’ve probably never taken a deep dive into the wild world of fungi. In one Texas A&M College of Agriculture and Life Sciences course, though, fungi aren’t just food or footnotes — they’re the main event. The course, BESC 204 Molds and Mushrooms: The Impact of Fungi on Society and the Environment, has mushroomed in popularity since its inception.
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1 month ago | 
theeagle.com | Ashley Vargo
Secure transaction. Cancel anytime. Have an account? Log In Your account has been registered, and you are now logged in. Check your email for details. An email message containing instructions on how to reset your password has been sent to the email address listed on your account. CAPTCHA Send Email × × Secure & Encrypted What's your email address? Who is this gift for?
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2 months ago | 
wherethefoodcomesfrom.com | Ashley Vargo
Written by: Ashley Vargo, Communications Specialist, Texas A&M AgriLifeFeature Image: While each upcycled food product the Ovissipour lab generates has fermentation at the core, the exact processes and finer details are unique and optimized to each product.
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2 months ago | 
newswise.com | Ashley Vargo
Brewing food security: Transforming food waste into sustainable nutritionAs a food scientist, Reza Ovissipour, Ph.D., knows that one industry’s waste can be another’s solution to feeding a growing population — once you perfect the fermentation process. Think protein bars made from spent brewery grains and coffee grounds or cookies packed with protein sourced from insects.
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2 months ago | 
theeagle.com | Ashley Vargo
Secure transaction. Cancel anytime. Have an account? Log In Your account has been registered, and you are now logged in. Check your email for details. An email message containing instructions on how to reset your password has been sent to the email address listed on your account. CAPTCHA Send Email × × Secure & Encrypted What's your email address? Who is this gift for?
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2 months ago | 
agrilifetoday.tamu.edu | Ashley Vargo
As a food scientist, Reza Ovissipour, Ph.D., knows that one industry’s waste can be another’s solution to feeding a growing population — once you perfect the fermentation process. In his lab at the Texas A&M College of Agriculture and Life Sciences Department of Food Science and Technology, he is pioneering ways to transform food waste into nutritious products that could become your new favorite snack.
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Jan 20, 2025 | 
agrilifetoday.tamu.edu | Ashley Vargo
Like many pivotal discussions in science, Dorothy Shippen’s career-defining moment took place not in the lab, but while socializing after a research conference. “Have you ever thought about plant telomeres?” she remembered her colleague Tom McKnight, Ph.D., asking her after a day spent at a molecular biology conference in the early 1990s.
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Jan 20, 2025 | 
agrilifetoday.tamu.edu | Ashley Vargo
Like many pivotal discussions in science, Dorothy Shippen’s career-defining moment took place not in the lab, but while socializing after a research conference. “Have you ever thought about plant telomeres?” she remembered her colleague Tom McKnight, Ph.D., asking her after a day spent at a molecular biology conference in the early 1990s.
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Jan 18, 2025 | 
wacotrib.com | Ashley Vargo
Life might be trying to take its lemons back. Over the past few decades, citrus trees across the country have fallen victim to citrus greening, a disease that has wiped out large swaths of Florida’s once-thriving orange groves. The disease has made its way to Texas and California, the next two largest citrus-producing states, and now threatens every glass of orange juice and slice of grapefruit along with the industries and growers they support.
