In today's manufacturing and supply chain industries, a minor pest infestation can have a huge impact, potentially leading to costly shutdowns and long-lasting damage. As well as costing a company's finances and reputation.
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.
Here, Researcher Nobuharu Inaba at the Civil Engineering Research Institute for Cold Region (CERI), explains why it is vital to control harmful algal bloom as sustainably as possible.
Teun Veldkamp, Coordinator of the Sustainable Insect Chain (SUSINCHAIN) project reveals how it aims to enable large scale insect production and consumption in Europe.
Romy Rawlings, Commercial Director at Vestre Ltd, explains how using an Environmental Product Declaration (EPD) could be the key helping customers ensure the sustainability of their everyday choices.
Lead Scientific Officer at Always Pure Organics Andrew Megahy, explains how the UK is now in a prime position for the future of CBD use, due to the Novel Foods Application.
Professor Dr Apichart Vanavichit, at the Rice Science Center, reveals the hard solution to develop low glycemic rice for diabetes, starting with comment on soft-texture white rice as a health risk factor.
Here, we learn about the many uses of spirulina algae, and how BBI JU funded project SpiralG is assessing the sustainability and profitability of each spirulina biomass component.
A team at the University of Tokyo are creating steak meat in a petri dish, which could soon become the most realistic tasting biosynthetic meat available.
