Predictive models augur that at the end of the century fields will need more water than today
Escrito por UCC+i
A team from the University of Cordoba has published evapotranspiration projections for Andalusia through 2100, using a machine learning model that allows this data to be obtained based on the air temperature
An algorithm predicts the academic performance of distance education students
Escrito por UCC+i
A team from the University of Cordoba has designed a model, based on fuzzy logic, that predicts the performance of online education students, dividing them into 4 categories and helping professors give more personalized assistance to each student, tailored to their situations
Solar batteries: a new material makes it possible to simultaneously absorb light and store energy
Escrito por Silvia Márquez Calvente
The collaborative effort between the University of Cordoba and the Max Planck Institute for Solid State Research (Germany) is making progress on the design of a solar battery made from an abundant, non-toxic and easily synthesized material composed of 2D carbon nitride
FAO forecasting tool expands its range of crops to include alfalfa
Escrito por UCC+I
The Department of Agronomy at the UCO improves, together with the IAS - CSIC, the AquaCrop model by introducing the option of simulating alfalfa yield with precision
A New System Enables Growers to Practice More Efficient Irrigation
Escrito por UCC+i
The UCO's Hydraulics and Irrigation group develops a decision support system based on new technologies for the management of precision irrigation in greenhouse horticultural and outdoor woody crops
Listeria Survives Better at Low Temperatures in Cured and Soft Cheeses than at Room Temperature
Escrito por UCC+i
A study carried out by the University of Cordoba and the University of Burgos to understand the food safety of soft and cured cheeses found that storage at room temperature does not compromise food safety with respect to the presence of Listeria monocytogenes in both types of cheeses, compared to refrigeration, nor does the reduction of salt in soft cheeses in the range studied.