AFTER-BIOCHEM project aims at creating innovative and more sustainable value chains from renewable raw materials to multiple high added-value products at industrial scale.
Purple rice, generating genetic diversity, breeding-by-design, large-scale stabilised mutant collection, forward and reverse screening are all discussed here by Prof Dr Apichart Vanavichit from the Rice Science Center, Kasetsart University, Thailand.
Ruth Richardson, Executive Director, The Global Alliance for the Future of Food, shares her perspective on the future of food in light of the COVID-19 pandemic.
When it comes to HIV risks for women, researchers found that natural disasters force vulnerable women to take any chance to secure resources - whether through transactional sex or engagement in early marriage.
The impact of COVID in Myanmar can be measured in the vindictively fast onset of poverty - with one third of households earning no money for the month.
A team at the University of Nottingham are working with OLIO to create a "food poverty map" via machine learning that could help local authorities target their food support.
June O’Sullivan MBE, CEO of London Early Years Foundation (LEYF), stresses the need for the Government to make the free school meal voucher scheme available to all children, including those below the age of five.
A new project backed with £5.9 million from UK Research and Innovation (UKRI) will convert food waste into animal food using insects and carbon-cutting technology.
Alberto Mantovani from Istituto Superiore di Sanità, Roma, Italy, looks at an aspect of food safety that concerns assessing mixtures of endocrine disruptors.
