Articles

New polymer powder quality test for beer and other beverages

In order to guarantee the high quality of their beer, breweries monitor the production process very closely. A new polymer powder has been designed that will could this monitoring process faster...

Have you developed a non-destructive technology that can monitor freshness of food?

A multinational kitchen appliance manufacturer is seeking technologies, solutions and innovations that can be used to assess or monitor various parameters that determine the state of fresh...

Job opportunity at Biocatalysts - Administrative Assistant

Biocatalysts , a company that delivers world-class customer service, is the UK’s leading provider of specialist enzyme products to many of the world’s top food companies. They are...

Researchers develop handheld sensor to sniff out fish fraud

Scientists at the University of South Florida's College of Marine Science have developed a handheld sensor capable of debunking fraudulent seafood species claims, helping to ensure that...

Newly launched Consortium for Sequencing the Food Supply Chain aims to improve food safety

Scientists from IBM Research and Mars Inc. have recently established the  Consortium for Sequencing the Food Supply Chain , a collaborative food safety platform that will leverage advances...

Help improve understanding and prevention of food fraud by completing a questionnaire

Food Fraud is becoming an increasing concern within the food industry and demands our action in order to prevent any further scandals that are detrimental to our public and consumers trust in...

Oil from GM plants can substitute fish oil in fish feeds

Oil derived from Camelina plants that have been genetically modified to produce omega-3 fish oils is suitable for feeding Atlantic salmon, scientists have shown. Consumption of omega-3 fish...

Ultra-high pressure processing may increase salmon shelf-life

Salmon is often vacuum-packaged, smoked, frozen, or canned to increase the shelf life. However, the quality of the salmon flesh (meat) may decrease during these processes. A new study in...

Pasture feeding may improve nutritional benefits of red meat

Cardiovascular disease remains the primary cause of early mortality in the Western world and has largely been attributed to diets rich in saturated fat. Health risks can be reduced by...

Nestle invests 18m Euros in epigenetics research

Nestle has announced that it will contribute 22m Swiss francs (18m Euros) to the EpiGen Research Consortium.  Nestle has been collaborating with EpiGen since 2011. The EpiGen project...

New Scottish Centre for Food Development & Innovation

The first Scottish Centre for Food Development & Innovation was launched at Queen Margaret University (QMU), Edinburgh, on Tuesday 9th December 2014. The launch of the new Centre is...

Scientists create ingredient that will make you feel fuller

Scientists have developed an ingredient that can be added to foods to make them more filling.  In its first tests in humans, BBSRC-funded researchers at Imperial College London and the...

New cocoa quarantine facility opens at University of Reading

With many of us hoping to shift a bit of that post-Christmas tummy, perhaps a story about chocolate will prove too much of a temptation, but an article on the BBC website has caught the eye of...

GM or nanotech food products with safety or nutritional benefits have greater marketplace viability

New research from North Carolina State University and the University of Minnesota shows that the majority of U.S. consumers will accept the presence of nanotechnology or genetic modification...

New antimicrobial edible films that increase the lifespan of cheese

Researchers at the Universitat Politècnica de València (UPV) have developed new coatings to apply to soft cheese, that are totally edible and have an antimicrobial capacity, increasing the...

Ever tried a "Laser Delicious" apple?

The ability to detect when to harvest “climacteric” fruits -- such as apples, bananas, pears and tomatoes -- at the precise moment to ensure “peak edibleness” in terms of both taste and texture...

IFR announces new test for detecting horse meat

Scientists at the Institute of Food Research on the Norwich Research Park have teamed up with Oxford Instruments to develop a fast, cheap alternative to DNA testing as a means of distinguishing...

Your input into a Government 'Waste to Bioeconomy roadmap' urgently required

The Knowledge Transfer Network (KTN)  would like your help in shaping a Waste to Bioeconomy roadmap - deadline for responses  Monday 8th December 2014 . ...

M&S launches five point action plan against Campylobacter in whole chickens

Marks & Spencer (M&S)has announced details of its five point action plan to tackle the industry-wide challenge of reducing levels of Campylobacter in whole chickens.  The...

FSA publishes first results from survey of campylobacter on fresh chickens

The Food Standards Agency (FSA) has published results from the first two quarters of a year-long survey it is conducting into campylobacter on fresh chickens. The results so far show: ...
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Smart Packaging Workshop, 27 November, York

The Knowledge Transfer Network will be running a workshop on  Smart Packaging  on...

FoodWasteNet Business Interaction Vouchers

FoodWasteNet has launched a Business Interaction Voucher scheme, with up  to 4 Business...

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Abbott Nutrition targets cognition

Nutraingredients reports on the partnership between Abbott Nutrition and the University of...

Defra Project : Food Labelling and Behaviour Change

Defra has published the findings of research which investigated environmental labelling of...

Health benefits of goats’ milk highlighted by Spanish study

Researchers at the University of Granada in Spain have looked at the nutritional...