In tech, we love our KPIs—user growth, engagement, efficiency. In food tech, the industry celebrates taste and price. But in ...

Researchers have developed a smartphone-based artificial intelligence system that accurately predicts the ripeness and ...

A research team at the DTU National Food Institute has conducted a literature review of cheese fermentation and ripening and identified five underused, evidence-based measures to improve efficiency ...

From mini-brains and spider-inspired gloves to edible wolf apple coatings and microplastic-filled retinas, scientists are ...

This discovery is considered a significant step toward cleaner air travel by converting large-scale waste into high-quality ...

Writing this week in Nature Communications, the agricultural engineers outlined a strategy for taking excess food waste, converting it into biofuel, and then “upgrading” that fuel into jet fuel that ...

New report sheds light on the future of the food and beverage industry. We look at the science shaping the industry. A new report, published by Food Science and Technology Abstracts (FSTA), has ...

The African Union has reaffirmed the shared commitment of China and Africa to strengthen cooperation in agriculture, science, ...

Scientists have created the first artificial tongue that can sense and identify flavors entirely in liquid environments — mimicking how human taste buds work. The achievement, described July 15 in the ...

Engagement is the collaboration between institutions of higher education and their larger communities for the mutually beneficial exchange of knowledge and resources in a context of partnership and ...

Freshly laid eggs can pick up microbes like salmonella and e.coli from the hen's environment. These microbes remain on the shell, contaminating other foods and entering the egg over time. New ...