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Building resilience in Canadian vineyards through grapevine selections
Jim Willwerth, Assistant Professor and Researcher at Brock University, Canada, discusses how to build resilience in Canadian vineyards through grapevine selections.
Cell biology research: The mystery of cholesterol homeostasis
Kazumitsu Ueda, PhD from Kyoto University, WPI-iCeMS, unveils the mystery of cholesterol homeostasis in this cell biology research focus.
Berry production in Alberta: Accessing the market through agritourism
Aleksandra Tymczak studies the berry industry – an expanding industry in Alberta’s agricultural system. Here, she highlights the growing agritourism industry in relation to the opportunities presented to berry producers.
Incitis-food: Food security and environmental justice in African city regions
Dr Buchenrieder, Dr Benjamin from the University of the Bundeswehr Munich, and Dr Radišić and MS.c. Trivunić, from Foodscale Hub, introduce the INCiTiS-FOOD project for improved food and nutrition security in African urban and peri-urban areas.
Innovative grape and wine industry research in a cool climate region
Jim Willwerth, Assistant Professor and Researcher at the Cool Climate Oenology and Viticulture Institute (CCOVI), discusses how the Institute is supporting the transformation of Canada’s agricultural ecosystem, and a self-reliant, sustainable model for the rest of the world.
Why accurate info matters in agri-food and climate change
Dr Ataharul Chowdhury from the School of Environmental Design & Rural Development explores the importance of an agri-food, climate change, and rural misinformation research...
The TITAN Project: Transforming the food system for a sustainable future
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.
Microbiomes for the future of sustainable wheat production
Researchers from the WHEATBIOME project joined forces to address several challenges related to sustainable wheat production and consumption, revealing the role of microbes in shaping the Future of Healthy Food.
Welfare economics: Reducing animal suffering at negligible costs
Yew-Kwang Ng, Emeritus Professor from the Department of Economics, at Monash University in Australia, argues the case for reducing animal suffering at negligible costs to human beings.
Harnessing nature for more sustainable food systems
Markus Wyss and Ian Carr emphasize the importance of nature-positive innovations to address the pressing environmental challenges.
Bio-manufacturing: The future of food production
The future of food production is bio-manufacturing. Here, we discover Multus is helping it scale.
Nutritional management of aging pets
Morgan A. Key from Hill’s Pet Nutrition outlines the changes associated with aging pets and how nutrition can help.
Forage fish: Pacific herring in Alaska
W. Scott Pegau and Hayley Hoover discuss the plight of forage fish, with a particular emphasis on understanding the lack of recovery of Pacific herring in Prince William Sound, Alaska.
Turid Rustad: Navigating the seas of seafood processing
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.
Harnessing crop breeding innovations for a sustainable agricultural future
Dr. Sebastian Schultheiss, Co-Founder and Managing Director at Computomics, walks us through harnessing crop breeding innovations for a sustainable agricultural future.
Pelagics: What are the opportunities and challenges?
Turid Rustad from the Norwegian University of Science and Technology provides an overview of pelagic fish and the impact of the growing global demand for food.
Sustainably developing great-tasting pet foods
Samantha Combe and Melissa Vanchina from Hill’s Pet Nutrition discuss the environmental impact of pet food, with a specific focus on sustainable alternatives to food palatants.
Antimicrobial food packaging: Challenges and achievements
Dr Kay Cooksey, Professor and Cryovac Chair at Clemson University, shares the potential of antimicrobial food packaging in mitigating microbial growth and the obstacles that have hindered the development of commercially available products thus far.
Microalgae as a sustainable source of protein and food ingredients
Microalgae can be an alternative sustainable source of protein and functional food ingredients that have the potential to improve gut and liver health.
Urban living laboratories: Opportunities for modelling sustainability transitions
Here, a group of academics present Urban Living Laboratories to study sustainable food production systems, using systems dynamic modelling to analyse policy alternatives.
