Food security – Page 11
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CareersTransformative force: AMI grant helped me to present my work at a conference
Styliani Roufou from the University of Malta, supervised by Prof Vasilis Valdramidis, describes how presenting her work at a conference - with support from AMI’s Scientific Conference Abstract Scholarship grant scheme - has instilled her with a sense of purpose.
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NewsSmall ruminant farms could spread human diarrhoea causing bug
Goat and sheep dairy farms are a potential transmission source for a bacteria that can cause human gastroenteritis, according to a new study.
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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.
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NewsProbiotic could help mitigate mercury absorption in the gut
New research suggests that microbes in the human gut could be harnessed to block absorption of toxic metals like mercury and help the body absorb useful nutritional ones, like iron.
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NewsFermentation process transforms agri-waste into lactic acid
Researchers have used consolidated bio-saccharification (CBS) to take the raw material of lignocellulose and produce lactic acid through a fermentation process.
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FeaturesPromoting plant growth with the help of yeasts
How can microbe-based solutions be used as plant growth promoters for a more sustainable agriculture?
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NewsPlant and microbial innovation hub in Norwich gets green light
Funding has been confirmed for the development of a ground-breaking plant and microbial science and innovation hub, providing world-class facilities for the John Innes Centre (JIC) and The Sainsbury Laboratory (TSL).
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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.
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OpinionFood waste is a vital resource that could be mined to meet food security goals
Achieving sustainable solutions for food and nutritional security is a top global priority at present, with the drive to provide nutritionally balanced food to people around the world, and fulfil the target SDG 2.
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OpinionFood poisoning pathogen keeps bouncing back
A major food poisoning outbreak 30 years ago linked to a fast food chain changed how we tackle food safety - so why does the pathogen responsible keep popping up?
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OpinionHow AI gives us food for thought
Michael Ukwuru reveals the many ways in which artificial intelligence could address global food safety challenges.
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NewsReichman University announces new Scojen Institute for Synthetic Biology
A new research institute for the development of cutting-edge technologies in the field of synthetic biology is to be set up, acting as a hub for interdisciplinary research.
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NewsEating natto might help to destress and live longer
Scientists have found that Bacillus subtilis var Natto extends the lifespan of Caenorhabditis elegans worms through biological pathways related to innate immunity and longevity.
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NewsAlgae teamed with light may create ink for cultured meat
Researchers have developed a bioink characterized by enhanced cell viability and printing resolution, using alginate derived from algae, a natural carbohydrate, and a harmless visible light.
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NewsCurious calves drive shedding of pathogen in herds
Inquisitive dairy calves could be driving the spread of a zoonotic pathogen in their herds, a new study has revealed.
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NewsRapid platform uses plant sentinel response to detect foodborne pathogens
Scientists are developing a platform that images plant sentinel response in produce such as lettuce and spinach to detect foodborne pathogenic bacteria in three to six hours.
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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.
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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.
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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.
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NewsRapid food-contamination test for Salmonella may improve safety, reduce waste and lower costs
Researchers have developed a rapid and inexpensive test for Salmonella contamination in chicken and other food – one that’s easier to use than a home COVID test.
