All Food Science & Technology articles – Page 2
-
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.
-
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.
-
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.
-
NewsBacteria-based fat-free whipped cream could soon be on the menu
Food researchers at the University of Copenhagen have developed a fat-free whipped cream prototype built using bacteria instead of milk fat in both velvety and stiffer varieties.
-
FeaturesCitric acid's journey from sunny Sicily to industrial London
Like other major seaports, the hinterland of London’s docks was once a hive of industrial activity.
-
FeaturesThe perplexing progress of pickling and preservation
In 1819, two former school friends, Thomas Blackwell and Edmund Crosse, were apprenticed to a firm making pickles and sauces.
-
FeaturesA deep dive into the story of vinegar
The material used in chip shops is generally not vinegar at all.
- Previous Page
- Page1
- Page2
- Next Page