Author Archives: maggielberger
Position Announcement-Vegetable Breeder-Uvalde
Position Announcement Specialty Crops Vegetable Breeder Texas A&M AgriLife Research, Uvalde (http://uvalde.tamu.edu/) is seeking a highly motivated and visionary plant breeder to lead a national and international vegetable improvement program aimed to develop abiotic stress tolerant specialty vegetable crops. The breeder will develop resource-use efficient (water, nutrient), drought and heat tolerant genotypes in combination with advanced (or existing) germplasm with improved disease resistance, root structure, quality, nutrition, and/or yield traits. The breeder will implement and integrate the latest genomics, phenomics, molecular marker and QTL mapping technologies with fundamental knowledge of physiological and quantitative genetics.…
5 Of The Tastiest Aggie Foods
Over the years, researchers across Texas A&M and The Texas A&M University System have cultivated and fine-tuned countless varieties of grains, fruits, vegetables and meats. By focusing these projects on creating high-quality, efficient, economical and environmentally-sound products, Texas A&M has left its mark across the food industry, on everything from carrots to salsa. While there have been numerous foods created and developed by Aggie researchers, here’s a rundown of five of the tastiest. Aggie Honey Texas A&M Brand Beef Jerky The TAM Jalapeño The Texas 1015 Onion…
Live Longer with Fruits and Vegetables
It’s official…fruits and vegetables are good for you! Perhaps not really “news” to all our healthy DNN readers but Dutch researchers have yet again confirmed the ultimate benefit of a diet rich in fruits and vegetables…you simply live longer! This, hot on the heels of a similar but smaller study reported on in August, solidifies what we already know but tend to do nothing about. Fruits and vegetables look beautiful, smell good and taste delicious so the added bonus of increased longevity should make them even more appealing. But, sadly, recent figures suggest two-thirds of Americans (approximate…
Texas A&M advances global disease prevention with launch of field-to-clinic initiative
By Blair Williamson As the next step in a series of advancements to transform scientific discovery across Texas A&M University and, in turn, the state and nation, the Texas A&M Health Science Center (TAMHSC) Institute of Biosciences and Technology (IBT) in Houston is establishing a new Center for Epigenetics & Disease Prevention (CEDP) with support from the Chancellor’s Research Initiative (CRI). The CEDP, with collaborators from across The Texas A&M University System, is poised to transform health care by shifting the standard model of disease prevention through an…
6th International Human Health Effects of Fruits & Vegetables Symposium
Information regarding the 6th International Human Health Effects of Fruits & Vegetables Symposium (FAVHealth 2014) is now available. For information regarding the conference, dates, speakers, accommodations, and more, please click the following link: FAVHealth 2014
Bhimu Patil gets Distinguished Service Award from American Chemical Society
Story by: Kathleen Phillips COLLEGE STATION — Dr. Bhimu Patil, director of the Texas A&M University Vegetable and Fruit Improvement Center, has received the Distinguished Service Award from the American Chemical Society’s Division of Agriculture and Food Chemistry. The award was presented Sept. 10 at the society’s annual meeting in Indianapolis, Ind. Patil has been a leader in the society’s agriculture and food chemistry division for years and was chair of the 3,100-member division in 2007. He received the Outstanding Young Scientist award in 2003 and was selected…
Jayaprakasha named American Chemical Society Fellow
COLLEGE STATION — Dr. G.K. Jayaprakasha, a researcher at Texas A&M AgriLife’s Vegetable and Fruit Improvement Center and department of horticultural sciences in College Station, has been selected a Fellow in the American Chemical Society’s Division of Agriculture and Food Chemistry. Jayaprakasha will receive the honor at the society’s annual meeting Sept. 8-12 in Indianapolis. According to the citation, his collaborative work has been published in more than 105 peer-reviewed food science and technology, analytical, bio-organic and medical chemistry journals. He has edited and authored several books, reviews…
Patil honored as outstanding graduate educator by American horticultural society
Story by: Kathleen Phillips PALM SPRINGS, Calif. – The American Society for Horticultural Science has presented Dr. Bhimu Patil of College Station its Outstanding Graduate Education Award. The award was presented July 22 during the society’s annual conference in Palm Springs, Calif. Patil, who is director of the Texas A&M University Vegetable and Fruit Improvement Center, was given the award in recognition as “an educator who has had a distinguished and outstanding graduate education teaching career in horticultural science for a period of 10 or more…
Student workers value jobs in research more after national competition
Story by: Kathleen Phillips COLLEGE STATION — Anyone familiar with a university town knows that many restaurants and retail stores revolve around college student employees, who may be learning life-long lessons in customer service while paying for their college education but who don’t plan to stay in those businesses. Patients in physicians’ clinics and hospitals, however, may not realize that their medical treatments also likely had a student worker preparing samples and replicating trials in the laboratories of professors who maintain research projects alongside of academics. These students…
How Circadian Rhythms Give Vegetables A Healthy Boost
Story By: Allison Aubrey Just as we have internal clocks that help regulate the systems in our bodies, fruit and vegetable plants have circadian rhythms, too. And a new study published in Current Biology finds there may be a way to boost some of the beneficial compounds in plants by simulating the light-dark cycle after crops are harvested. So, how does it work? Well, take cruciferous vegetables such as cabbage, which contains cancer-fighting compounds called glucosinolates. Studies have shown that glucosinolates secrete enzymes that can remove carcinogens. “The protective effect of these vegetables is that they…