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Results 61 - 70 of 78 for microbiology
  • What is Food Safety?
    Article - 3 Jun 2021
    Food safety is an increasingly important discipline integrating various fields of scientific research to mitigate the risks of waterborne and foodborne diseases.
  • How does Food get Contaminated?
    Article - 14 May 2021
    In this article, we discuss the nature of food contamination, the substances that contaminate food, and the four main routes contributing to food contamination.
  • COVID-19 and Food Safety
    Article - 19 Feb 2021
    This article investigates the role of food safety in spreading the SARS-CoV-2 virus.
  • Insight into Genetically Modified Food
    Article - 8 Feb 2021
    As the world population is predicted to near 10 billion by 2050, the demand for food may rise by 100 to 110%, which requires considerable technological progress to match such growing needs.
  • Can a Microbe Convert Greenhouse Gases to Commodity Products?
    Article - 4 Feb 2021
    One of the reasons for the rapid changes in climatic conditions is an increase in the number of greenhouse gases in the atmosphere.
  • Boosting Plant Health Using Gene Editing
    Article - 26 Nov 2020
    With a rapidly growing world population, food science has turned to molecular techniques to address the environmental challenges of food security.
  • How Does Manure Effect the Growth of Plants?
    Article - 25 Nov 2020
    Fertilizers have been used for years to boost plant health, yet the demands of a rapidly developing population mean that sustainable strategies are needed.
  • Using CRISPR to Modify Viruses
    Article - 21 Sep 2020
    The advancement that CRISPR gene-editing technology has brought to scientific research is substantial.
  • What are Polyclonal Antibodies?
    Article - 11 Sep 2020
    A polyclonal antibody (pAb) is a collection of different monoclonal antibodies (mAbs) derived from different B cell lineages.
  • Food Science and Biotechnology
    Article - 21 Jul 2020
    Food science has many different applications, from improving flavors to designing suitable products for use in space.

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