Food Science News and Research

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Developing a New Method to Detect Food Fraud

In this interview, we speak to Florian Cueni about his latest research that developed a new method to detect food fraud.

14 Dec 2021

Sustainable dietary habits are linked to health benefits, says study

Large population research from Lund University in Sweden has revealed that sustainable dietary habits are associated with health benefits like a decreased risk of premature death from cancer and cardiovascular disease.

13 Dec 2021

Using plant-based ingredients to 3D-print meat alternatives

No longer just a dream of vegetarians and vegans, fake meat is becoming more widely available in grocery stores and restaurants. And more options are almost certainly on the way.

9 Dec 2021

Knowledge about production conditions plays a key role in sensory perception of smoked salmon

A great many packages of sliced and vacuum-sealed smoked salmon find their way into Danish shopping carts every year. The vast majority of this smoked salmon is sourced from Norwegian aquaculture farms.

7 Dec 2021

Study provides insight into how fat affects the texture of food

Food texture is likely to be the reason between passing on a plate and love at first bite.

From The Max Planck Institute 7 Dec 2021

Natural anti-inflammatory compound in rosemary plants may benefit postpartum dairy cows

Rosemary and dairy cows could be a winning combination.

3 Dec 2021

Apple trees inherit microbiome to the same extent as genes, says research

The global changes resulting from human activities have posed an enormous challenge for agriculture.

2 Dec 2021

Cornell food scientists develop new tool to quantify zinc status within the body

Zinc deficiency is prevalent around the world, and among children, these mineral shortfalls can lead to stunting, embryonic malformations and neurobehavioral abnormalities.

26 Nov 2021

Experts develop new method to quantify the physiological status of zinc

The deficiency of Zinc is prevalent worldwide. The shortfall of this mineral in children leads to embryonic malformations, stunting, and neurobehavioral abnormalities.

19 Nov 2021

Study compares protein quality of meat-based burgers and plant-based burgers

Plant-based burgers claim that they offer protein similar to their animal-based counterparts. However, protein is expressed on present-day nutrition labels as a single generic value expressed in grams.

19 Nov 2021

Researchers analyze patterns of rice adaptation to drought tolerance

Rice is not only a staple food but also a means of livelihood for numerous smallholder farmers in South and Southeast Asia.

17 Nov 2021

Researchers use DNA to track the genetic evolution, migration of chickpea

Scientists at the University of Saskatchewan are part of an international team that employed DNA to monitor the genetic evolution and migration of chickpea.

17 Nov 2021

Europeans have a growing appetite for plant-based foods, but Danes lag behind other countries

A major new survey on meat consumption in Europe reports that Europeans have a growing appetite for plant-based foods and that meat consumption has dipped. While this applies to Denmark as well, Danes lag behind the other countries in the survey.

10 Nov 2021

Study explores mechanism by which ToBRFV tomato virus overcomes tobamovirus resistance

A new viral tomato disease that broke in the past few years has threatened tomato production across the globe.

8 Nov 2021

Research shows how viticultural trash from red grapes could be a nutritive treasure

Pomace – the mashed, leftover pulp from red grapes in the early process of making wine – is considered byproduct rubbish.

19 Oct 2021

Combining food science and computer programming to help the food industry stop Listeria outbreaks

Researchers from Cornell University are blending food science expertise and computer programming savvy to help the food industry stop Listeria outbreaks.

19 Oct 2021

Researchers identify the best responding odorant receptors for furaneol

The aroma of caramel is liked by most, but to date, the olfactory receptor that contributes decisively to this sensory impression was not known.

19 Oct 2021

Novel cost-effective model helps ascertain the origin of food

Botanists from the University of Basel recently created a model that can be employed to ascertain the origin of food effectively in a cost-effective manner.

13 Oct 2021

Symposium highlights the science gaps for risk assessment of PFAS in food

Developing ways to measure and study exposures to a class of synthetic chemicals is critical to addressing potential health risks stemming from a long history of consumer uses in food wrappers, popcorn bags and paperboard.

12 Oct 2021

Study reveals the phenomenon behind apple’s cusp formation

Apples are somewhat spherical besides the characteristic dimple at the top where the stem grows. How do apples attain that unique shape?

7 Oct 2021

Food Science News and Research

Developing a New Method to Detect Food Fraud

Sustainable dietary habits are linked to health benefits, says study

Using plant-based ingredients to 3D-print meat alternatives

Knowledge about production conditions plays a key role in sensory perception of smoked salmon

Study provides insight into how fat affects the texture of food

Natural anti-inflammatory compound in rosemary plants may benefit postpartum dairy cows

Apple trees inherit microbiome to the same extent as genes, says research

Cornell food scientists develop new tool to quantify zinc status within the body

Experts develop new method to quantify the physiological status of zinc

Study compares protein quality of meat-based burgers and plant-based burgers

Researchers analyze patterns of rice adaptation to drought tolerance

Researchers use DNA to track the genetic evolution, migration of chickpea

Europeans have a growing appetite for plant-based foods, but Danes lag behind other countries

Study explores mechanism by which ToBRFV tomato virus overcomes tobamovirus resistance

Research shows how viticultural trash from red grapes could be a nutritive treasure

Combining food science and computer programming to help the food industry stop Listeria outbreaks

Researchers identify the best responding odorant receptors for furaneol

Novel cost-effective model helps ascertain the origin of food

Symposium highlights the science gaps for risk assessment of PFAS in food

Study reveals the phenomenon behind apple’s cusp formation

The Last Piece of Our Genome: Sequencing the Y Chromosome

Understanding the Importance of Entrepreneurship in the Life Sciences Community

Supporting Informed Decisions on Malaria Biocontrol Interventions

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