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Bilayer Lipid Membrane - 3d rendered image of Cell Membrane Phospholipid Structure, Phospholipid bilayer of the cell membrane. Abstract medical illustration. Microscopic view. Microbiologic research concept.

Cell biology research: The mystery of cholesterol homeostasis

Kazumitsu Ueda, PhD from Kyoto University, WPI-iCeMS, unveils the mystery of cholesterol homeostasis in this cell biology research focus.
Man and child picking raspberries in the field.

Berry production in Alberta: Accessing the market through agritourism

Aleksandra Tymczak studies the berry industry – an expanding industry in Alberta’s agricultural system. Here, she highlights the growing agritourism industry in relation to the opportunities presented to berry producers.

Incitis-food: Food security and environmental justice in African city regions

Dr Buchenrieder, Dr Benjamin from the University of the Bundeswehr Munich, and Dr Radišić and MS.c. Trivunić, from Foodscale Hub, introduce the INCiTiS-FOOD project for improved food and nutrition security in African urban and peri-urban areas.
grape and wine industry infographic, The Clean Agriculture for Sustainable Production (CASP) Field Infrastructure

Innovative grape and wine industry research in a cool climate region

Jim Willwerth, Assistant Professor and Researcher at the Cool Climate Oenology and Viticulture Institute (CCOVI), discusses how the Institute is supporting the transformation of Canada’s agricultural ecosystem, and a self-reliant, sustainable model for the rest of the world.
Figure 1: A framework for analyzing and understanding agri-food misinformation Source: Chowdhury et al (2023)

Why accurate info matters in agri-food and climate change

Dr Ataharul Chowdhury from the School of Environmental Design & Rural Development explores the importance of an agri-food, climate change, and rural misinformation research...
Group of young gardeners picking tomatoes in greenhouse. Crate full of juicy tomatoes in focus

The TITAN Project: Transforming the food system for a sustainable future

The European Federation of Food Science and Technology (EFFoST) wants to revolutionise the food industry with its new TITAN Project. This four-year Horizon Europe initiative seeks to enhance transparency, improve food safety, and promote sustainability in the agri-food sector.
sustainable wheat production, WHEATbiome

Microbiomes for the future of sustainable wheat production

Researchers from the WHEATBIOME project joined forces to address several challenges related to sustainable wheat production and consumption, revealing the role of microbes in shaping the Future of Healthy Food.
Futuristic technological background, wave flowing pattern. Abstract data flow chart. 3d illustration

Pioneering solutions for sustainable protein production in future

InnoProtein consortium, explain why sustainable protein production is urgently needed and how, with its circular, zero-waste approach, InnoProtein supports this goal.
Chicken transport in cramped cage on a pickup truck in Pakistan.

Welfare economics: Reducing animal suffering at negligible costs

Yew-Kwang Ng, Emeritus Professor from the Department of Economics, at Monash University in Australia, argues the case for reducing animal suffering at negligible costs to human beings.

Harnessing nature for more sustainable food systems

Markus Wyss and Ian Carr emphasize the importance of nature-positive innovations to address the pressing environmental challenges.
Herd of cows taken from an elevated position

Bio-manufacturing: The future of food production

The future of food production is bio-manufacturing. Here, we discover Multus is helping it scale.
beautiful little girl with her dog on the snow in winter

Nutritional management of aging pets

Morgan A. Key from Hill’s Pet Nutrition outlines the changes associated with aging pets and how nutrition can help.
Image: © Alaska Department of Fish and Game

Forage fish: Pacific herring in Alaska

W. Scott Pegau and Hayley Hoover discuss the plight of forage fish, with a particular emphasis on understanding the lack of recovery of Pacific herring in Prince William Sound, Alaska.
Fishing industry: huge catch of herring fish on the boat out in North Sea

Turid Rustad: Navigating the seas of seafood processing

In this comprehensive discussion, Turid Rustad, professor at the Norwegian University of Science and Technology shares insights into her background in the realm of biotechnology and food science, the collaborative nature of her work, challenges in seafood processing, and her vision for the industry’s future.

Harnessing crop breeding innovations for a sustainable agricultural future

Dr. Sebastian Schultheiss, Co-Founder and Managing Director at Computomics, walks us through harnessing crop breeding innovations for a sustainable agricultural future.
A school of anchovies swimming in the deep blue sea of the Pacific Ocean, Anchovies are commonly used as "bait fish" for fishermen.

Pelagics: What are the opportunities and challenges?

Turid Rustad from the Norwegian University of Science and Technology provides an overview of pelagic fish and the impact of the growing global demand for food.
A low angle view of a cute adorable 7 week old Chocolate Labrador Retriever puppy eating from a red dog dish that is sitting on a dark hardwood floor with a white baseboard and teal colored wall in the background

Sustainably developing great-tasting pet foods

Samantha Combe and Melissa Vanchina from Hill’s Pet Nutrition discuss the environmental impact of pet food, with a specific focus on sustainable alternatives to food palatants.

Antimicrobial food packaging: Challenges and achievements

Dr Kay Cooksey, Professor and Cryovac Chair at Clemson University, shares the potential of antimicrobial food packaging in mitigating microbial growth and the obstacles that have hindered the development of commercially available products thus far.
Outdoor photo-bioreactors seize natural sunlight to cultivate microalgae (left), while the light conditions could be controlled for indoor photo-bioreactors creating a Sustainable source of protein

Microalgae as a sustainable source of protein and food ingredients

Microalgae can be an alternative sustainable source of protein and functional food ingredients that have the potential to improve gut and liver health.
Figure 1: A. Agroecological farming methods, “Parelheiros”, to produce greens to be marketed at local co-operatives in Sao Paulo, Brazil. B. A field of wheat grown using conventional farming methods in the UK

Urban living laboratories: Opportunities for modelling sustainability transitions

Here, a group of academics present Urban Living Laboratories to study sustainable food production systems, using systems dynamic modelling to analyse policy alternatives.

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