October 2015 News
University co-founded TechAccel wins award for its innovative approach to food solutions
TechAccel, a third-party startup company created by the Kansas State University Institute for Commercialization, won the 2015 Excellence in TBED award in the Most Promising Technology Based Economic Development Initiative category from the State Science and Technology Institute.
New research shows the simulated economic impact of a foot-and-mouth disease outbreak
Infectious and contagious diseases in livestock production can be devastating to those who are directly and indirectly involved in agriculture. In addition to the hardships associated with taking care of the diseases themselves, people also have to consider the potential economic impact.
Are all yogurts created equal? Not exactly, a nutritionist says
Mary Meck Higgins, human nutrition specialist with K-State Research and Extension, discusses while there are differences in the array of yogurts available, most aid digestibility and have other nutritional benefits.
Ground meat safety from pasture to plate
Safety protocols in place during processing and tips for ground meat safety in the home.
Kansas State University researchers studying ways to combat deadly swine virus
Kansas State University scientists are finding new ways to combat the deadly PED virus, which is said to have a 100 percent mortality rate in piglets less than 7 days of old.
Kansas State University researchers target inflammation to help dairy cows
Kansas State University animal scientists have discovered that reducing the inflammation caused during birth of a calf may be the key to helping a dairy cow recover more quickly and go on to a more productive life.
Kansas State University researchers uncover new genetic markers for wheat improvement
Kansas State University wheat scientists have completed the first study of a chromosome in a tertiary gene pool and have called it a breakthrough in exploring wheat wild relatives for future crop improvement.