Tomatoes spend so much time on shelves and in refrigerators that an estimated 20 percent are lost to spoilage, according to the U.S. Department of Agriculture (USDA). But scientists with USDA's Agricultural Research Service (ARS) are working with colleagues at Purdue University to extend the shelf life of tomatoes. The research also may lead to tomatoes that taste better and are more nutritious.

Whole genome sequencing — spelling out a person's entire DNA genetic code — has moved one step closer to being a medical option for direct patient care.

When doctors discover high concentrations of regulatory T cells in the tumors of breast cancer patients, the prognosis is often grim, though why exactly has long been unclear.