In tech, we love our KPIs—user growth, engagement, efficiency. In food tech, the industry celebrates taste and price. But in ...
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 ...
Researchers have developed a smartphone-based artificial intelligence system that accurately predicts the ripeness and ...
PM Modi urges scientists at ESTIC to innovate for nutrition security, biofortified crops, and advancements in clean ...
From the county fair to the C-suite The first time Lanette Shaffer Werner stepped into a corporate office wasn't for a job interview – it was on a field trip with her East Cambridge Cubs 4-H Club. As ...
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 ...
This discovery is considered a significant step toward cleaner air travel by converting large-scale waste into high-quality ...
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 ...
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 ...
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