Food security – Page 8
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NewsMicrobes can create a more peaceful world: Scientists call to action
Microorganisms should be ‘weaponised’ to stave off conflicts across the globe, according to a team of eminent microbiologists. The paper ‘Weaponising microbes for peace’ by Anand et al, outlines the ways in which microbes and microbial technologies can be used to tackle global and local challenges that could otherwise ...
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NewsIntellifoods Labs, LLC teams with Mason scientists to cut food bacterial contamination detection time
Mason Associate Professor of Infectious Diseases and Microbiology, Ramin M Hakami has received $35,000 in grants from Intellifoods Labs, LLC to continue examining methods to reduce the time to detect the presence of bacteria in food samples.
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NewsRIPE researchers add plant protein mechanism into bacteria
A team from the Australian National University (ANU) has modified the protein folding properties of bacteria by adding multiple components from the chloroplast of plants.
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NewsThree new appointments announced at AOAC International
Dr Katerina Mastovska has been named Deputy Executive Director and Chief Science Officer with AOAC International.
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NewsIceland could feed Europe with cyanobacteria reactors powered by renewables
Iceland could play a pivotal role in European food security, providing over 40 million Europeans with a safe, sustainable, and locally-produced protein source over the next decade, while mitigating over 700 million tons of CO2 emissions, a new study suggests.
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NewsUS approves world’s first vaccine to protect honey bees
The world’s first vaccine for honey bees has been approved by authorities in the US.
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NewsConventional farms in Egypt have almost 4 times as many AMR bacteria as organic
Conventional farms in Egypt have almost four times as many antibiotic-resistant bacteria as organic farms, a new study has revealed.
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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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NewsElectricity-fed purple phototrophic bacteria convert carbon dioxide into high protein biomass
For the first time, researchers from University of Alcalá have grown a microbial consortium dominated by purple phototrophic bacteria (PPB) which are fed with electricity to convert CO2 into high protein biomass.
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NewsAlmost half of Europe’s wheat crops contaminated with Fusarium mycotoxin
Almost half of wheat crops across Europe are impacted by Fusarium Head Blight, according to a study led by fungal biologist Dr Neil Brown from the UK’s University of Bath, in collaboration with colleagues at the University of Exeter.
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NewsUK government issues £16m funding call for novel food drive, including fermentation products
Two of Britain’s largest government funding bodies have announced a £16 million funding call focused on developing foods such as plant-based, cultivated meat, and fermentation products.
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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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NewsCommon fungus eradicates toxic mercury from soil and water
Researchers have found that the fungus Metarhizium robertsii removes mercury from the soil around plant roots, and from fresh and saltwater, and have genetically engineered the fungus to amplify its mercury detoxifying effects.
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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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NewsBird flu ‘could hit food availability in run-up to Christmas’
Kingston University Professor of Medical Microbiology Mark Fielder explains why the current strain of avian influenza is so contagious, how best to control the spread and the effect the outbreak is having on farmers, retailers and the UK economy.
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FeaturesInvestigating chicken gut microbial dynamics in relation to Campylobacter prevalence
Can investigating the chicken gut microbiome provide us with novel intervention and control strategies against Campylobacter?
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FeaturesA renaissance in fermented milk: kefir makes a comeback
What is this creamy, cottage cheese-like substance, and why is it taking up residence in so many fridges?
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NewsMicroalgae devour coffee grounds to produce low emission biodiesel
Researchers at Aston University have produced high-quality biodiesel after ‘feeding’ and growing microalgae on leftover coffee grounds.
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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.
