Here, the Honourable Lawrence MacAulay, Canada’s Minister of Agriculture and Agri-Food, says free trade and cutting-edge innovation can help Canada’s agriculture sector in a changing climate.
Executive Director, U.S. Sustainability Alliance navigates the task of global food production sustainability, illustrating there is more than one approach.
Professor Charlotte Jacobsen and co-authors; Research Manager Heidi Johnsen, Dr. Rasa Slizyte, Dr. Revilija Mozuraityte, Dr. Wilhelm Glomm, Dr. Peter Molesworth, and Dr. Betül Yesiltas , explore how fish oil microencapsulation would allow for better fortification of food products and improve human health.
Aarthi JanakiRaman, Research Director, Chemicals and Advanced Materials at TechVision, Frost & Sullivan, argues that the rice crop is a vital cog in ensuring food security
Professor Apichart Vanavichit discusses the importance of rice crop and developments in rice production in light of the growing need of water efficiency.
Overheating is creating issues for agriculture across the globe - now, scientists think that adapting plant roots to the heat could protect food security.
Prof Charlotte Jacobsen, Professor and Head of Research Group for Bioactives – Analysis and Application at the National Food Institute, Technical University of Denmark, discusses how starfish and discard from different types of cod fish can be a potential source of healthy omega-3 fatty acids.
Here we learn all about Horizon 2020 funded Project CIRCLES, which provides the scientific knowledge to exploit natural microbiomes for the sustainable food production, delivering new and healthier food applications.
Sergio Ponsá Salas, Director, BETA Technological Center (UVic-UCC), describes boosting the transition of the aquaculture sector towards the bioeconomy, with discussion ranging from aquaculture industry by-products to bio-based fertilizers.
David Green, Executive Director at U.S. Sustainability Alliance and a commentator and advisor on food and agriculture for GreenOrange, comments on sustainable food - It’s a common goal but how do we get there?
It is now the right time to look for new approaches to turn rainbow rice leaves into future foods of well-being, says Professor Dr Apichart Vanavichit, Director, Rice Science Center.
Asiha Grigsby, Director, International Promotion Western Hemisphere at USA Rice, enlightens us on rice, which can be described as a tiny grain, yet a global phenomenon.
Ann G. Matthysse, from the University of North Carolina’s Department of Biology, delves into an exploration of harmful and useful bacteria for elementary school students.
Jose M. Barrero, Donald J. MacKenzie, Richard E. Goodman and T.J.V. Higgins provide an in-depth look at what we need to know about a biotech shield for cowpea against the major insect pests.
