All Food Science & Technology articles
-
NewsYeast as food emulsifier? Easily released protein as strong as casein
Researchers looking at yeast proteins as emulsifiers have found emulsifying proteins that can be easily freed from the yeast.
-
NewsNew, simple, and natural method for producing vitamin B2
Researchers have succeeded in developing a natural and simple method for producing vitamin B2: by gently heating lactic acid bacteria. This could be a game-changer in developing countries, where many suffer from vitamin B2 deficiency
-
NewsArtificial ‘nose’ can sniff out damaged fruit and spoiled meat
The smell of cut grass, or the fumes from refueling your car, are all the result of volatile organic compounds. A new approach to antenna technology can actually detect and identify them.
-
NewsResearch group identifies novel probiotics in traditional Brazilian cheeses
Researchers have identified lactic acid bacteria (LAB) that have probiotic properties and are beneficial to human health in samples of traditional Brazilian cheeses.
-
FeaturesMicrobiology’s role in sustainable gastronomy
Designated on 21 December 2016 by the UN General Assembly, Sustainable Gastronomy Day is about the celebration of the food that sustains our lives regardless of culture and geology.
-
NewsMolecule produced in gut can have protective effect against flu, study shows
In experiments with mice, researchers found that viral load and inflammation decreased in animals infected by influenza virus when they were given indole-3-propionic acid.
-
NewsScientists figure out how to maximise beneficial compounds in blueberry wine
Researchers examined fermentation’s effects on the bioactive compounds and antioxidant activity in blueberry wine. The results suggest blueberry wine maintains some of the fruit’s nutrients and the team identified ways to optimize components in this superfood tipple.
-
OpinionA pivotal moment for cultivated meat
Across Europe, concerns are being raised about the potential dangers of a burgeoning technology that allows scientists to grow animal tissue, without the need for slaughter, as Jake Bell explains.
-
FeaturesEthiopian fermented beverages as sources of probiotics
Sub-Saharan African societies have a wealth of knowledge on cereal fermentation as a means of food processing and preservation.
-
NewsUK funds £15.6 million boost for low-emission food production systems
Innovate UK and BBSRC are set to invest £15.6 million as part of the novel low-emission food production systems competition, backing 32 innovative projects that produce foods in a more environmentally friendly way.
-
NewsFermentation breakthrough delivers sustainable food coloring that’s better than beetroot
Researchers have developed an innovative fermentation process that produces natural betalain-type food colours, offering a more sustainable and efficient alternative to traditional extraction methods.
-
NewsMicrobial cell factories can produce eco-friendly food and cosmetic colourings
Microbial cell factories can produce amino acids, proteins, fats and fatty acids, vitamins, flavours, pigments, alcohols, functional compounds and other food additives used in various foods and cosmetics, a new paper reveals.
-
NewsResearchers can use ultrasound to control orientation of small particles, including bacteria
Using ultrasound technology and a nozzle, scientists have separated, controlled and ejected different particles based on their shape and various properties, with implications for drug delivery and bioprinting.
-
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.
-
FeaturesPromoting plant growth with the help of yeasts
How can microbe-based solutions be used as plant growth promoters for a more sustainable agriculture?
-
NewsWine yeast species may be communicating during fermentation - using extracellular vesicles
A new study of what happens when two different wine yeast starter species are combined suggests that they could be communicating - and that extracellular vesicles may play a role in that communication.
-
NewsEuropean-funded €2.3m project will revolutionize bioprinting of living materials
The PRISM-LT project has received a €2.3 million grant for a five-year program that aims to create an adaptable platform for 3D bioprinting of living tissue with dynamic functionalities and predictable shapes.
-
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.
