All Food Microbiology articles – Page 4
-
CareersLikeminded researchers all over the world - our experiences of FEMS
Two microbiologists successfully applied to AMI for a Scientific Conference Abstract Scholarship to attend the 10th FEMS Congress of European Microbiologists in July - and now they tell us what they got out of it.
-
FeaturesThe need for education of the food-system microbiome
How to improve the efficiency of microbiome knowledge transfer in schools with far-reaching, beneficial outcomes for human health.
-
FeaturesSolutions to the global burden of foodborne illness
Each year 7 June marks World Food Safety Day, encouraging global food safety awareness through open discussion to help prevent, detect and manage foodborne risks throughout the population.
-
CareersThe Banwo Lab
The Banwo lab conducts work on traditional fermented foods such as starchy-based tuber crops, cereal grains, dairy products and vegetable condiments.
-
NewsUK vaccine and food manufacturing hubs will save lives and cut carbon
Two initiatives, an investment of £24 million, will help the UK lead the world in preparedness for pandemics and epidemics, and in delivering secure food supplies.
-
FeaturesBridging disciplines to explore the culture of fermentation
How do stories and experiences with fermentation create different microbial possibilities?
-
CareersGrowing food safety consciousness where you are planted
Careers advice and quickfire questions with an expert in food science.
-
NewsThree new appointments announced at AOAC International
Dr Katerina Mastovska has been named Deputy Executive Director and Chief Science Officer with AOAC International.
-
NewsIceland could feed Europe with cyanobacteria reactors powered by renewables
Iceland could play a pivotal role in European food security, providing over 40 million Europeans with a safe, sustainable, and locally-produced protein source over the next decade, while mitigating over 700 million tons of CO2 emissions, a new study suggests.
-
NewsProtective bacterial cultures offer promise for antibiotic resistant salmonella in food
UConn researcher Dennis D’Amico and his team looked at the ability of a protective culture called Hafnia alvei B16 to prevent infection by two Salmonella serovars, a grouping within the Salmonella enterica species.
-
NewsScientists develop novel bioimaging method to explore plant-microbe interactions
Scientists at the US Department of Energy’s (DOE) Argonne National Laboratory have been awarded funding from DOE’s Office of Science, Biological and Environmental Research (BER) bioimaging program to understand plant-microbe communication and how it facilitates plant growth and health.
-
CareersThe Oguntoyinbo Lab
The Oguntoyinbo Lab at Appalachian State University focuses on food safety and security issues with its exploration of microbic diversity in fermented foods
-
NewsGamechanging project could propel anti-microbial peptides into forefront of AMR battle
Experts from the University of Huddersfield have teamed up with an international consortium of partners for a four-year research project that aims to develop a new method for the commercial production of anti-microbial peptides (AMPs).
-
NewsHorizon Europe announces €25 million for sustainable protein research
Horizon Europe has announced €25 million in funding for research into sustainable proteins.
-
NewsShortlist announced for Applied Microbiology International Awards 2022
The finalists have now been announced for the Applied Microbiology International Awards 2022, which take place in London on November 29.
-
NewsWinner of Basil Jarvis Prize to be announced at Applied Microbiology International Awards 2022
This year’s winner of the Basil Jarvis Prize is to be announced at the Applied Microbiology International Awards 2022 later this month.
-
FeaturesInvestigating chicken gut microbial dynamics in relation to Campylobacter prevalence
Can investigating the chicken gut microbiome provide us with novel intervention and control strategies against Campylobacter?
-
FeaturesA renaissance in fermented milk: kefir makes a comeback
What is this creamy, cottage cheese-like substance, and why is it taking up residence in so many fridges?
-
NewsMicroalgae devour coffee grounds to produce low emission biodiesel
Researchers at Aston University have produced high-quality biodiesel after ‘feeding’ and growing microalgae on leftover coffee grounds.
-
NewsAntimicrobial probiotic techniques extend fresh pasta shelf life by 30 days
Researchers have come up with a new protocol involving changes to product packaging and addition of bioprotective and antimicrobial probiotics, which adds 30 days to how long fresh pasta can be stored.
