European regulators and consumers have been steadfast in their rejection of genetic modification in food. The idea of ‘Frankenfood’ has been a potent symbol of the bloc’s resistance to scientists ‘meddling’ in food production. But are there any lessons...
Scientists have finally cracked the DNA sequence code of wheat, which will undoubtedly revolutionize how the world's most important crop can continue to feed a growing global population and, more importantly, alleviate the suffering of those with...
Separating food science from food fiction is the aim of a free live webinar to be staged on Thursday, January 24, 2013. FoodManufacture.co.uk has teamed up with the Institute of Food Science & Technology (IFST) to help move the debate about challenging...
Researchers are developing a Wikipedia-like information platform that aims to translate scientific research into information the food industry can use to spur innovation, according to ttz Bremerhaven project manager Annika Gering.
New opportunities for food scientists are expected to open up in 2010, according to a recruitment specialist, as the sector has weathered the recession relatively well and is taken advantage of the pool of job-seeking talent.
Nutrition studies of beverages funded solely by industry are four
to eight times more likely to report favourable conclusions for the
sponsors than studies with no industry funding, say researchers
from the US.
One cannot envy the chief executive faced with a scientific study
that casts doubt over the efficacy or safety of his core product.
But avoiding a sales slump, media vilification and even charges of
fraud means squaring up to such...
The food and agriculture organisation of the United Nations (FAO)
has launched an initiative to help students, researchers and
scientists from developing countries gain free and low cost access
to scientific literature
We take a look at the freshly elected officials for the 2003-2004
season at the American Association of Cereal Chemists (AACC) - to
be inaugurated at the organisation's annual meeting later this
Brand names have a unique impact on our brains and engage the
"emotional", right-hand side of the brain more than other words,
new experiments suggest. They are even more easily recognised when
they are used in capital letters,...
European food research institute NIZO is to host a conference that
aims to present the most recent developments in dairy technology
and will focus on the relationship between food texture and taste
and new and advanced process technologies.
Consumer representatives and experts from the fields of science,
industry and food law enforcement have been appointed to a core
stakeholder group established as part of the UK Food Standards
Agency's review of the Over Thirty...
Boundaries of science were pushed further recently when scientists,
trying to create alternative food sources for astronauts, revealed
that we could grow meat on demand, without slaughtering fish or
animals, the New Scientist reports...