All Food Science & Technology articles
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FeaturesEthiopian fermented beverages as sources of probiotics
Sub-Saharan African societies have a wealth of knowledge on cereal fermentation as a means of food processing and preservation.
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NewsUK funds £15.6 million boost for low-emission food production systems
Innovate UK and BBSRC are set to invest £15.6 million as part of the novel low-emission food production systems competition, backing 32 innovative projects that produce foods in a more environmentally friendly way.
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NewsFermentation breakthrough delivers sustainable food coloring that’s better than beetroot
Researchers have developed an innovative fermentation process that produces natural betalain-type food colours, offering a more sustainable and efficient alternative to traditional extraction methods.
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NewsMicrobial cell factories can produce eco-friendly food and cosmetic colourings
Microbial cell factories can produce amino acids, proteins, fats and fatty acids, vitamins, flavours, pigments, alcohols, functional compounds and other food additives used in various foods and cosmetics, a new paper reveals.
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NewsResearchers can use ultrasound to control orientation of small particles, including bacteria
Using ultrasound technology and a nozzle, scientists have separated, controlled and ejected different particles based on their shape and various properties, with implications for drug delivery and bioprinting.
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FeaturesThe need for education of the food-system microbiome
How to improve the efficiency of microbiome knowledge transfer in schools with far-reaching, beneficial outcomes for human health.
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FeaturesPromoting plant growth with the help of yeasts
How can microbe-based solutions be used as plant growth promoters for a more sustainable agriculture?
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NewsWine yeast species may be communicating during fermentation - using extracellular vesicles
A new study of what happens when two different wine yeast starter species are combined suggests that they could be communicating - and that extracellular vesicles may play a role in that communication.
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NewsEuropean-funded €2.3m project will revolutionize bioprinting of living materials
The PRISM-LT project has received a €2.3 million grant for a five-year program that aims to create an adaptable platform for 3D bioprinting of living tissue with dynamic functionalities and predictable shapes.
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CareersThe Oguntoyinbo Lab
The Oguntoyinbo Lab at Appalachian State University focuses on food safety and security issues with its exploration of microbic diversity in fermented foods
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NewsGamechanging project could propel anti-microbial peptides into forefront of AMR battle
Experts from the University of Huddersfield have teamed up with an international consortium of partners for a four-year research project that aims to develop a new method for the commercial production of anti-microbial peptides (AMPs).
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NewsHorizon Europe announces €25 million for sustainable protein research
Horizon Europe has announced €25 million in funding for research into sustainable proteins.
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NewsShortlist announced for Applied Microbiology International Awards 2022
The finalists have now been announced for the Applied Microbiology International Awards 2022, which take place in London on November 29.
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NewsAntimicrobial probiotic techniques extend fresh pasta shelf life by 30 days
Researchers have come up with a new protocol involving changes to product packaging and addition of bioprotective and antimicrobial probiotics, which adds 30 days to how long fresh pasta can be stored.
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NewsBacteria-based fat-free whipped cream could soon be on the menu
Food researchers at the University of Copenhagen have developed a fat-free whipped cream prototype built using bacteria instead of milk fat in both velvety and stiffer varieties.
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FeaturesCitric acid's journey from sunny Sicily to industrial London
Like other major seaports, the hinterland of London’s docks was once a hive of industrial activity.
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FeaturesThe perplexing progress of pickling and preservation
In 1819, two former school friends, Thomas Blackwell and Edmund Crosse, were apprenticed to a firm making pickles and sauces.
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FeaturesA deep dive into the story of vinegar
The material used in chip shops is generally not vinegar at all.
