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As the planet warms, plants are working to slow the effect of human-caused climate change – and research published in Trends in Plant Science has assessed how plants are responding to increasing carbon dioxide (CO2). “We know that terrestrial plants…

An international collaboration of hundreds of scientists - led in part by the Forest Advanced Computing and Artificial Intelligence (FACAI) Laboratory in Purdue’s Department of Forestry and Natural Resources - has developed the world’s first global map of tree symbioses.…

Accelerated tree growth caused by a warming climate does not necessarily translate into enhanced carbon storage, an international study suggests. The team, led by the University of Cambridge, found that as temperatures increase, trees grow faster, but they also tend…

Rice blast fungus (Magnaporthe oryzae) is a global food security threat due to its destruction of cultivated rice, the most widely consumed staple food in the world. Disease containment efforts using traditional breeding or chemical approaches have been unsuccessful as…

Rye bread or porridge oats may not be everyone’s first choice of breakfast, but scientists say Europeans need to broaden their taste in cereals both to boost their own health and to protect the future of Europe’s farming. Wheat makes…