Advanced fermentation using microorganisms to make protein promises a paradigm shift to feed the growing global population, just as selective livestock breeding did in the 19th century and the ...

Professor of Economics, Centre for Competition, Regulation & Economic Development, UJ, and at SOAS University of London; advisor Shamba Centre for Food & Climate, University of Johannesburg Grace ...

Contemporary food systems were originally developed to tackle challenges of the mid-20th century, aiming to supply abundant, efficient, non-perishable starchy calories to accommodate the expanding ...

Scientists have summarized microbial food production strategies. The global food crisis is increasing due to rapid population growth and declining food productivity to climate change. Moreover, ...

Professor Shota Atsumi, UC Davis Department of Chemistry, led a team that found a new way to coax microbes into making allulose, a potential substitute for table sugar. The work was conducted in ...

Industrial food production heavily relies on process air to handle and process raw materials, intermediate products, and final products. Compressed air is vital in various other process applications, ...

Colour is an important part of what appeals to consumers about food, making it stand out on the shelf and enhancing the perception of taste. Food colourants, therefore, have a vital job to do.

In the food industry, advanced technologies are used during production and packaging to detect foreign objects and identify weight irregularities. These inspection systems help ensure product quality ...

The Hoya Harvest Festival, an annual event organized by the Earth Commons to celebrate environmental and sustainability initiatives at Georgetown, brought community members together at the Regents ...