The EU plans to simplify the import approval process for controversial genetically modified foods and animal feed, allowing member states to decide whether to admit them or not, sources said Wednesday.
Biotechnology
Apr 8, 2015
0
64
Researchers at the University of Tokyo have devised a method for following the gelation of colloidal gels. Their confocal microscopy technique has allowed the different stages of the process to be analyzed, leading to insights ...
Materials Science
May 31, 2019
0
74
Federal regulators want to hear from companies using tiny, engineered micro-particles in their products, part of an effort to stay abreast of the growing field of nanotechnology.
Bio & Medicine
Jun 24, 2014
0
0
Research shows that even fish farmers have doubts as to whether using cleaner fish is an effective delousing method. "Fish farmers tell us that they want a ban on the use of certain species. They're also very critical of ...
Plants & Animals
Apr 14, 2020
1
78
A team of international researchers has discovered a way to produce higher quality wheat. The scientists from the University of Adelaide and the UK's John Innes Centre have identified a genetic driver that improves yield ...
Biotechnology
May 11, 2022
1
372
The acceleration climate change and its impact on agricultural production means that profound societal changes will be needed in coming decades to feed the world's growing population, researchers at an annual science conference ...
Environment
Feb 16, 2015
39
221
Scientists at the University of California, Davis, in partnership with the Mars Advanced Research Institute, have announced a significant breakthrough in the production of low-calorie sugar substitutes, such as allulose. ...
Biochemistry
Oct 24, 2023
0
132
One of the most important technological advances of our species happened for the first time only in the last 12,000 years: food production, including agriculture and animal husbandry. For nearly 7 million years prior, our ...
Plants & Animals
Mar 10, 2015
0
9
Adjusting the calcium level and acidity could be the key to developing new better-tasting, more eye-appealing and creamier reduced-fat sauces, desserts and salad dressings that could be on the market soon, researchers reported ...
Other
Mar 16, 2014
0
0
One of the biggest obstacles to the uptake of plant-based alternatives to meat is their very dry and astringent feel when they are eaten.
Biochemistry
Aug 14, 2023
0
170
