Food Research Related Content

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

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

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.

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.

Professor Dr Apichart Vanavichit, at the Rice Science Center, reveals the hard solution to develop low glycemic rice for diabetes, starting with comment on soft-texture white rice as a health risk factor.

Here, we learn about the many uses of spirulina algae, and how BBI JU funded project SpiralG is assessing the sustainability and profitability of each spirulina biomass component.

A team at the University of Tokyo are creating steak meat in a petri dish, which could soon become the most realistic tasting biosynthetic meat available.

A collaboration between the National Center for Genetic Engineering (BIOTEC) and Rice Science Center, Kasetsart University, Thailand Rice could be crucial in helping to provide nutrition when feeding our species in the future. As the world’s population is projected to increase exponentially to nearly 10 billion people in the year...

Professor Renata Riha, at the Edinburgh Department of Sleep Medicine, released new data about how coffee can balance short term cognitive impairment - as experienced by sleep deprived people, or shift pattern workers.

The new Horizon Europe programme will pick up where Horizon 2020 left off, with five main missions - cancer, climate change, marine environment, smart cities and food security.

Charlotte Jacobsen discusses the Bioactives – Analysis and Application research group and its aims for sustainable food production.

Use of a new optical technology will now help scientists to see some of the smallest nanoparticles, measured at 25 nanometres in diameter.

A new project backed with £5.9 million from UK Research and Innovation (UKRI) will convert food waste into animal food using insects and carbon-cutting technology.

Professor Dr Apichart Vanavichit, at the Rice Science Center, explains how DNA technology can create a high-quality Thai Jasmine Rice.

Researchers have discovered a protein in plant roots that could improve the tolerance of crops to climate change and reduce the need for chemical fertilisers.

Professor Koichi Takaki discusses how combining electricity and biology could create a sustainable food supply.

Didier Andrivon from INRA directs our thoughts to potato and tomato blights in Europe and as such, argues that multi-actor research is crucial for sustainable control.

Felix Dapare Dakora from Tshwane University of Technology, Pretoria, South Africa, provides a fascinating insight into the world of biological nitrogen fixation in legumes, including the opportunities for green agriculture and increased food security in Africa.