Researchers have found that coral reefs are more resilient ecosystems than previously thought, remaining rich sources of macronutrients for the fishing industry even after coral bleaching.
Heiko Rischer, Research Team Leader, VTT, argues here that lab-grown coffee and cellular agriculture represent the next food revolution
A tasty cup of coffee through...
Martin D. Chapman, President & CEO and Ross Yarham, Business Relationship Associate, both from Indoor Biotechnologies, shed light on Multiplex Array Technology for risk assessment in the food industry.
Executive Director, U.S. Sustainability Alliance navigates the task of global food production sustainability, illustrating there is more than one approach.
Professor Charlotte Jacobsen and co-authors; Research Manager Heidi Johnsen, Dr. Rasa Slizyte, Dr. Revilija Mozuraityte, Dr. Wilhelm Glomm, Dr. Peter Molesworth, and Dr. Betül Yesiltas , explore how fish oil microencapsulation would allow for better fortification of food products and improve human health.
Aarthi JanakiRaman, Research Director, Chemicals and Advanced Materials at TechVision, Frost & Sullivan, argues that the rice crop is a vital cog in ensuring food security
Professor Apichart Vanavichit discusses the importance of rice crop and developments in rice production in light of the growing need of water efficiency.
Overheating is creating issues for agriculture across the globe - now, scientists think that adapting plant roots to the heat could protect food security.
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.
