food - search results

Greentech Innovators has developed an innovative solution for food waste management which involves upcycling food waste to protein and omega-3 oils by producing growth media for fermentation.

The European Federation of Food Science and Technology (EFFoST) wants to revolutionise the food industry with its new TITAN Project. This four-year Horizon Europe initiative seeks to enhance transparency, improve food safety, and promote sustainability in the agri-food sector.

Rome, the benchmark for world food commodity prices continued to climb for the third month in a row in May, according to the Food and Agriculture Organisation of the United Nations (FAO).

Dr Janez Sušnik, from the IHE Delft Institute for Water Education and NEXOGENESIS Coordinator, guides us through the use of machine learning for improving policy advice in the water-energy-food-ecosystems nexus.

Open Access Government highlights the European Commission’s policy priorities for food, including the need to reduce greenhouse gas emissions and improve plant health protection.

Sandra Gallina joined the European Commission in 1988 - she is today Director General for Health and Food Safety She is at the forefront of the EU Vaccines Strategy and the fight against COVID-19, as well as the promotion of sustainable and safe food systems. Before joining DG SANTE, between 2018...

Colleen Coyne, Seafood Program Coordinator at Food Export USA-Northeast, discusses how science-based conservation methods are guiding the U.S. seafood industry to foster responsible fishery management.

The Food and Drug Administration (FDA) has an approach for the expanded use of Omalizumab (Xolair), to address allergic reactions, including anaphylaxis, stemming from accidental exposure to various foods.

Without companies and employers who engage and take responsibility by opening their doors to curious students, welcoming study visits into their operations, sharing their challenges and their progress, development will come to a standstill.

Cristina Cruz and Teresa Dias from Faculdade de Ciências da Universidade de Lisboa, focus on biostimulants, which are more than a product, but a significant change towards sustainable food production systems.

Markus Wyss and Ian Carr emphasize the importance of nature-positive innovations to address the pressing environmental challenges.

The future of food production is bio-manufacturing. Here, we discover Multus is helping it scale.

In this comprehensive discussion, Turid Rustad, professor at the Norwegian University of Science and Technology shares insights into her background in the realm of biotechnology and food science, the collaborative nature of her work, challenges in seafood processing, and her vision for the industry’s future.

Here, we learn that Lithos Crop Protect works on greener agriculture thanks to EU innovation funding.

Consuming higher-quality ultra-processed foods (UPFs) might be linked to a higher risk of cancers in the upper aerodigestive tract, encompassing the mouth, throat, and oesophagus.

Bavo De Witte is a bio-engineer who obtained a Ph.D. at Ghent University. Since 2011, he joined the Aquatic Environment and Quality group of the Institute for Agricultural and Fisheries Research (ILVO), in Oostende, Belgium His main research topic is chemical contamination of the marine environment, including the study of...

The establishment of a cutting-edge science centre to revolutionise global food security efforts to boost science and innovation.

To tackle the perennial problem of mouldy blueberries, researchers have discovered a natural solution within sunflower extract.

Despite the recent government review of net zero policies, food waste's environmental impact persists, highlighting the importance of anaerobic digestion.

A groundbreaking study by researchers from the Karlsruhe Institute of Technology (KIT) and the Heidelberg Institute for Geoinformation Technology (HeiGIT) reveals the immense potential for producing more food while enhancing carbon storage.