Postdoctoral Fellow John Crowley provides comment in an article that discusses how access to carcass data as well as other production information through the Beef InfoXchange System will be an invaluable tool for cattle breeders, geneticists and beef researchers in their efforts to build a better beef animal.
Despite the advantages of our western health system, including ready access to clean water and medicine, a new study suggests we have lost something along the road to modernization.
Three U of A food science students created the winning “Peamon” tart using four varieties of beans for the crust for their dessert. They also created “Peggs,” a protein binder made out of peas, as a substitute for the eggs in the filling of their tart. The tart is a gluten- and egg-free product, and also has fewer calories, sugar and fat than a traditional lemon tart. And it contains dietary fibre and nutritional protein. The competition is in celebration of “the Year of the Pulse”.