Food Research Related Content

Here, Andrivon Didier, Research Director at INRAE, France’s National Research Institute for Agriculture, Food and Environment, discusses the existential threat of potato late blight.

Dr Joel R. Coats, Distinguished Professor of Entomology & Toxicology, explains biopesticides in the field of natural pest control.

Prof Charlotte Jacobsen, Professor and Head of Research Group for Bioactives – Analysis and Application at the National Food Institute, Technical University of Denmark, discusses how starfish and discard from different types of cod fish can be a potential source of healthy omega-3 fatty acids.

Here we learn all about Horizon 2020 funded Project CIRCLES, which provides the scientific knowledge to exploit natural microbiomes for the sustainable food production, delivering new and healthier food applications.

Sergio Ponsá Salas, Director, BETA Technological Center (UVic-UCC), describes boosting the transition of the aquaculture sector towards the bioeconomy, with discussion ranging from aquaculture industry by-products to bio-based fertilizers.

David Green, Executive Director at U.S. Sustainability Alliance and a commentator and advisor on food and agriculture for GreenOrange, comments on sustainable food - It’s a common goal but how do we get there?

It is now the right time to look for new approaches to turn rainbow rice leaves into future foods of well-being, says Professor Dr Apichart Vanavichit, Director, Rice Science Center.

Asiha Grigsby, Director, International Promotion Western Hemisphere at USA Rice, enlightens us on rice, which can be described as a tiny grain, yet a global phenomenon.

Ann G. Matthysse, from the University of North Carolina’s Department of Biology, delves into an exploration of harmful and useful bacteria for elementary school students.

Jose M. Barrero, Donald J. MacKenzie, Richard E. Goodman and T.J.V. Higgins provide an in-depth look at what we need to know about a biotech shield for cowpea against the major insect pests.

Here, Researcher Nobuharu Inaba at the Civil Engineering Research Institute for Cold Region (CERI), explains why it is vital to control harmful algal bloom as sustainably as possible.

Dr Richard E. Goodman of the Food Allergy Research and Resource Program discusses GE crops and the US FDA, EFSA and CODEX international guidelines

Rick Goodman, Food Allergy Research and Resource Programme at the University of Nebraska, discusses ongoing issues such as African food security in the wake of COVID and economic crises.

Teun Veldkamp, Coordinator of the Sustainable Insect Chain (SUSINCHAIN) project reveals how it aims to enable large scale insect production and consumption in Europe.

Here, we learn how EU research project INCREASE offers a participatory research approach to characterise genetic resources in food legumes.

Romy Rawlings, Commercial Director at Vestre Ltd, explains how using an Environmental Product Declaration (EPD) could be the key helping customers ensure the sustainability of their everyday choices.

Zachary Senwo, PhD, Professor, tells us what we need to know about soil rhizosphere, agriculture and human health.

Lead Scientific Officer at Always Pure Organics Andrew Megahy, explains how the UK is now in a prime position for the future of CBD use, due to the Novel Foods Application.

Prof Charlotte Jacobsen from the National Food Institute, DTU, explains how proteins can be extracted from red seaweed sustainably.

Dr. Björn Örvar from ORF Genetics, enlightens us on the firm’s innovative plant biotechnology offerings, derived from barley plants.