Food security – Page 6
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NewsMicrobiome tools could reinvigorate degraded soils
Emerging microbiome tools could improve content and diversity of soil organic matters in degraded soils, a new study suggests.
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NewsResearchers using synthetic microbiomes to protect aquatic communities from bacteria
Scientists have been awarded a grant to create synthetic microbiomes – communities of microorganisms – that will better protect aquatic environments from bacteria.
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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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NewsDesert microbes turn on drought tolerance when needed
Germinating Arabidopsis and alfalfa with a microbe taken from the roots of a common desert plant has been shown to help them to thrive under drought conditions.
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NewsImmune systems develop ‘silver bullet’ defences against common bacteria
Immune systems develop specific genes to combat common bacteria such as those found in food, new research shows.
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NewsWidely consumed vegetable oil leads to an unhealthy gut
Researchers examined the gut of mice that were consistently fed a diet high in soybean oil for up to 24 weeks in the lab, finding beneficial bacteria decreased and harmful bacteria increased — conditions that can lead to colitis.
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NewsPackaging tray can signal Salmonella contamination before food is unwrapped
Researchers have created a new packaging tray that can signal when Salmonella or other dangerous pathogens are present in packages of raw or cooked food such as chicken.
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OpinionMicrobial hydrogen cycling - the good, the bad and the ugly
With global populations looking likely to top 10 billion by the year 2050, the practices that we use to grow food need to adapt in kind - and what better way is there but to harness the innate power of microbes!
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CareersTransformative force: AMI grant helped me to present my work at a conference
Styliani Roufou from the University of Malta, supervised by Prof Vasilis Valdramidis, describes how presenting her work at a conference - with support from AMI’s Scientific Conference Abstract Scholarship grant scheme - has instilled her with a sense of purpose.
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NewsSmall ruminant farms could spread human diarrhoea causing bug
Goat and sheep dairy farms are a potential transmission source for a bacteria that can cause human gastroenteritis, according to a new study.
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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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NewsProbiotic could help mitigate mercury absorption in the gut
New research suggests that microbes in the human gut could be harnessed to block absorption of toxic metals like mercury and help the body absorb useful nutritional ones, like iron.
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NewsFermentation process transforms agri-waste into lactic acid
Researchers have used consolidated bio-saccharification (CBS) to take the raw material of lignocellulose and produce lactic acid through a fermentation process.
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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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NewsPlant and microbial innovation hub in Norwich gets green light
Funding has been confirmed for the development of a ground-breaking plant and microbial science and innovation hub, providing world-class facilities for the John Innes Centre (JIC) and The Sainsbury Laboratory (TSL).
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FeaturesSolutions to the global burden of foodborne illness
Each year 7 June marks World Food Safety Day, encouraging global food safety awareness through open discussion to help prevent, detect and manage foodborne risks throughout the population.
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OpinionFood waste is a vital resource that could be mined to meet food security goals
Achieving sustainable solutions for food and nutritional security is a top global priority at present, with the drive to provide nutritionally balanced food to people around the world, and fulfil the target SDG 2.
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OpinionFood poisoning pathogen keeps bouncing back
A major food poisoning outbreak 30 years ago linked to a fast food chain changed how we tackle food safety - so why does the pathogen responsible keep popping up?
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OpinionHow AI gives us food for thought
Michael Ukwuru reveals the many ways in which artificial intelligence could address global food safety challenges.
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NewsReichman University announces new Scojen Institute for Synthetic Biology
A new research institute for the development of cutting-edge technologies in the field of synthetic biology is to be set up, acting as a hub for interdisciplinary research.
