A method for printing 3-D objects that can control living organisms in predictable ways has been developed by an interdisciplinary team of researchers at MIT and elsewhere. The technique may lead to 3-D printing of biomedical ...
A novel composite film—created by the bonding of an antimicrobial layer to conventional, clear polyethylene plastic typically used to vacuum-package foods such as meat and fish—could help to decrease foodborne illness ...
When was the last time you were tempted by luscious cherries at your supermarket or saw that your favorite brand of packaged bread was on sale and you greedily bought too much? You likely had to throw away most of them because ...
Laser-induced graphene (LIG), a flaky foam of the atom-thick carbon, has many interesting properties on its own but gains new powers as part of a composite.
Nanyang Technological University, Singapore (NTU Singapore) scientists have discovered a plant-based food preservative that is more effective than artificial preservatives. The organic preservative comprises naturally occurring ...
With antibiotic resistance on the rise, bacterial contamination of food is becoming more problematic. Now in a study appearing in ACS Biomaterials Science & Engineering, scientists report that they have developed an antibacterial ...
The University of Strathclyde's proud track record of innovation with impact continues in the form of CuanTec, a start-up company with a positive and practical solution to the disposal of seafood waste, which exacts a heavy ...
KTU researchers are creating biodegradable food packaging materials, which, in addition, will also keep food fresh for longer. This innovation would solve two problems at once: assist in cutting down packaging waste and in ...
Bioengineers at The University of Nottingham are trialling how to use shrimp shells to make biodegradable shopping bags as a 'green' alternative to oil-based plastics, and as a new food packaging material to extend product ...
Ximena Carrión Granda, a Food Engineering graduate from Ecuador, has developed edible coatings containing natural substances with antimicrobial properties in order to extend the shelf-life of fish and seafood products by ...
