Author Archives: dilip.k.lalwani
Karnataka govt to fund two new agriculture centers
Link to website Jun 02, 2014 The state government will fund a centre each at the University of Horticultural Sciences in Bagalkot and International Centre for Agriculture at the University of Agricultural Sciences in Dharwad respectively. Chief Minister Siddaramaiah announced this after he met delegates from the Texas Agricultural and Management University, USA in Bangalore early last week. Delegates from Texas A and M University, Mark Hussey, Interim President, and Bhimu Patil, director, Vegetable and Fruit Improvement Center, met chief minister Siddaramaiah along with vice-chancellor of UAS, Dharwad,…
New course brings in students from across the country
New course brings in students from across the country December 13, 2017 by Jeff Pool College Station, Texas- Texas A&M University teamed up with three different schools across the country to create a different classroom experience for graduate students. Lead instructor Dr. Bhimu Patil lectures his students on children’s health in their region A USDA Higher Education Challenge grant helped develop a new, multi-disciplinary course called The Nexus of Food & Nutritional Security, Sustainability, and Hunger. The program uses video conferencing to connect Texas A&M with Ohio State…
Texas A&M conducts cantaloupe, honeydew research
To understand changes in the melon industry — cantaloupe, honeydew and other varieties, but not watermelon — Texas A&M University is conducting a survey to gather information about all aspects of the industry. The goal is to establish the needs and perceptions of melon stakeholders — consumers, producers and retailers, according to Bhimu Patil, director of the Vegetable and Fruit Improvement Center at Texas A&M and the project’s director. “The outcome will help to develop new cultivars and varieties to make sure our research and outreach efforts will…
2017’s Fattest States in America
https://wallethub.com/edu/fattest-states/16585/#bhimanagouda-s-patil “Fat” is becoming the new normal in America. According to the most recent data from the Centers for Disease Control and Prevention, more than seven in 10 U.S. adults aged 20 and older are either overweight or obese. Rates are lower for children and adolescents but have risen steadily almost every year. So prevalent has America’s obesity problem grown that the weight-loss industry continues to expand. This year, Americans are expected to spend more than $68 billion just on programs designed to help them shed the extra…
AgriLife researchers receive $4.4 million USDA grant
TAMU research strives to improve food industry – @bowerman_rachel In the U.S. melons such as cantaloupe and honeydew have been associated with the outbreak of 36 foodborne diseases and pathogen related fruit recalls since 1990 according to Texas A&M horticulturalist Bhimu Patil. On Sept. 8, scientists with the A&M AgriLife Research department received a $4.4 million grant from the U.S. Department of Agriculture’s National Institute of Food and Agriculture (NIFA) to research and improve the U.S. melon industry. The department received $35 million have been awarded nationally by…
Improving U.S. melon crop focus of $4.4 million study
Texas A&M Today News Kathleen Phillips, Texas A&M AgriLife COLLEGE STATION — More than $4.4 million is being funded to discover ways to improve the U.S. melon industry through a grant to scientists with Texas A&M AgriLife Research and in seven other states. The monies, provided by the U.S. Department of Agriculture’s National Institute of Food and Agriculture, were part of $35 million given to 12 projects to find “science-based solutions and new technology for the specialty crop industry.” The four-year project, “A Sustainable, Systems-based Approach for a…
Improving U.S. melon crop focus of $4.4 million study
Kathleen Phillips, Texas A&M AgriLife Communications Updated 8:04 am, Wednesday, September 6, 2017 COLLEGE STATION — More than $4.4 million is being funded to discover ways to improve the U.S. melon industry through a grant to scientists with Texas A&M AgriLife Research and in seven other states. The monies, provided by the U.S. Department of Agriculture’s National Institute of Food and Agriculture, were part of $35 million given to 12 projects to find “science-based solutions and new technology for the specialty crop industry.” The four-year project, “A Sustainable,…
Improving US melon crop focus of $4.4 million study at Texas A&M AgriLife Research
COLLEGE STATION — More than $4.4 million is being funded to discover ways to improve the U.S. melon industry through a grant to scientists with Texas A&M AgriLife Research and in seven other states. The monies, provided by the U.S. Department of Agriculture’s National Institute of Food and Agriculture, were part of $35 million given to 12 projects to find “science-based solutions and new technology for the specialty crop industry.” The four-year project, “A Sustainable, Systems-based Approach for a Safer and Healthier Melon Supply Chain in the U.S.,”…
NIFA Invests $35 Million in Specialty Crop Research
USDA National Institute of Food and Agriculture sent this bulletin at 08/24/2017 01:14 PM EDT WASHINGTON, D.C. August 24, 2017 – The U.S. Department of Agriculture’s (USDA) National Institute of Food and Agriculture (NIFA) today announced 12 new grants totaling $35 million for science-based solutions and new technology for the specialty crop industry. Funding is made through the Specialty Crop Research Initiative (SCRI), authorized by the 2014 Farm Bill. “Specialty crops generally fetch high value for the farmers, but require more intensive farming than conventional crops, such as…
Science Of Stink: Blame Sulfur Compounds For Your Garlic Breath
Maanvi Singh June 21, 201410:48 AM ET Garlic is delicious. But if you consume enough of it, its stench can repel not only vampires but any person within a 5-foot radius. What’s behind garlic breath that makes it so offensive? In a video, the folks at the American Chemical Society and the chemistry blog Compound Interest lay out the chemicals responsible for the odor. Chopping or crushing garlic releases the compound allicin, which then breaks down into four other smelly compounds. The most mischievous of them is allyl…