New microwave frying technique could make french fries much healthier

As winter comes to a close, many people look forward to warmer temperatures and spring blooms, but for land managers working to preserve or restore oak-dominated forests, it is prescribed burn season. Fire brings more light into forests, which is crucial for young oak tree growth, but many land managers are concerned about how non-native plants affect fire intensity and young tree survival rates.

Marketers need to pay more attention to how marketing practices normalize the consumption of products that are known to be harmful to public health and social well-being, University of Otago—Ōtākou Whakaihu Waka researchers argue. A new paper led by Associate Professor Leah Watkins and Professor Rob Aitken, of the Otago Business School, shows how industries such as tobacco, alcohol, gambling, and ultra-processed food have invested heavily in marketing strategies, including digital and social med

Accelerator programs are supposed to give entrepreneurs the mentorship, training and skills boost that will help launch them toward success. But in countries where the gender playing field still steeply tilts toward male advantage, women-led businesses that participated in accelerators showed no financial improvement, or even did worse, compared to ventures that applied but weren't accepted.

Scientists at Florida International University have identified a promising way to safely ship fish long distances without losing vital vitamin D, using a method already widely applied to preserve other foods—gamma irradiation.