Increasing environmental challenges have led scientists to rethink how protein can be produced. Traditional processes require a lot of space on land or sea, resulting in a high carbon footprint and reduced resources. A new ...
Other
Sep 23, 2020
0
12
The most detailed study to date of the microbes in cheese was published today in Nature Food by a team of researchers at Teagasc and APC Microbiome Ireland SFI Research Center, led by Professor Paul Cotter. For this study, ...
Cell & Microbiology
Aug 14, 2020
0
26
Vitamin B12 is an essential micronutrient that is needed for functions such as maintaining the nervous system and forming blood cells. However, B12 is mainly found in food of animal origin. Those who consume only small amounts ...
Other
Aug 4, 2020
0
292
Scientists at Nanyang Technological University, Singapore (NTU Singapore) have developed a green way to create chitin, by using two forms of food waste—prawn shells and discarded fruit—and fermenting them.
Materials Science
May 8, 2020
0
1013
Fuel, animal feed, other major carbon-rich products could have a sustainable replacement with the help of a new approach to processing a plant biomass material produced naturally by plants during photosynthesis. Called lignocellulose, ...
Biotechnology
Mar 11, 2020
0
7
Genghis Khan's conquering armies fed on dried curd as they crossed the vast steppes of Eurasia, ancient Romans imported pungent cheeses from France, and Bedouin tribes crossing the Arabian Desert have for centuries survived ...
Archaeology
Jan 21, 2020
0
330
A frothy stout, a hearty loaf of bread, a pungent cheese; each the stuff of life, each created by naturally occurring microorganisms. Defined universally as brewing, baking and caseiculture (OK, cheese making), they are examples ...
Materials Science
Nov 13, 2019
0
6
The U.S. is the world's largest producer of bioethanol as renewable liquid fuel, with more than 200 commercial plants processing over 16 billion gallons per year. Plants typically use dry grind processing methods; however, ...
Biotechnology
Nov 4, 2019
0
79
Researchers across Europe have started to speed up the evolutionary process of yeast to develop new or better flavours for wine and beer. The objective is for beer and wine producers to better accommodate changing consumer ...
Cell & Microbiology
Oct 10, 2019
0
154
Hydrogen, the most abundant element in the universe, packs a powerful punch. And because it contains no carbon, it produces only water when used as a fuel. But on Earth, hydrogen most often exists in combination with other ...
Materials Science
Sep 30, 2019
4
2962
