IFT to Host ‘Talking Science’ Webinar Series
Moderated by Chief Science and Technology Officer Dr. Brendan Niemira, the four-part series will discuss the science behind emerging food technologies and innovations, from sustain...
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Moderated by Chief Science and Technology Officer Dr. Brendan Niemira, the four-part series will discuss the science behind emerging food technologies and innovations, from sustain...
Scientists are beginning to explore a hidden world of thousands of food chemicals that go far beyond the nutrients listed on nutrition labels. This “nutritional dark matter” may ho...
In a world where the demand for nutritious and environmentally sustainable food continues to surge, the food industry faces a formidable challenge. Traditional food innovation has...
Human civilization has made remarkable progress in science, technology, agriculture, medicine, and communication. There was a time when many countries faced severe scarcity of food...
Breweries sell craft kombucha on tap. Fruit vinegars and cultured chile pastes are featured on five-star restaurant menus. Walmart and Target stock kimchi and kefir.Fermented foods...
"We want to encourage kids to get excited about science and be curious about the world around them."
U of A Food Scientists Ubeyitogullari and Kaur Earn AOCS Research Awards - Arkansas News
The global food industry is undergoing a technological revolution Rapid urbanisation changing consumer preferences increasing food safety concerns and the demand for sustainable pr...
In this bonus episode of Food Safety Matters, we speak to MilliporeSigma food regulatory compliance experts about how regulators, laboratories, and manufacturers are responding to...
Emily Whitest, Research Fellow If you’ve ever read an ingredient list on the back of a bottle of salad dressing or...
In this episode of Food Safety Matters, we speak to exposure scientist and toxicologist Dr. Alex LeBeau about the generation, interpretation, and responsible communication of food...
The Institute for the Advancement of Food and Nutrition Sciences’ (IAFNS’) Annual Summer Science Symposium will take place June 24–25 in Washington D.C.
See how simulation software has been used in optimizing food testing, drying and packaging.
University of Otago food researcher Assoc Prof Mei Peng (left) and PhD student Maggie Hames go shopping for food at New World Centre City supermarket, in Dunedin, yesterday. The pa...
Sprinkles may seem like a minor decorative detail on a birthday cake or holiday cookie, but they sit at the intersection of several fast-moving regulatory concerns: the phaseout of...
—Sensory scientists at Agriculture and Agri-Food Canada’s Summerland Research and Development Centre are training humans to evaluate fruit quality metrics and studying what consume...
The transition to sustainable proteins will require scientific breakthroughs that make products tastier, more affordable, and easier to scale. Yet many of the most important resear...
The hub will help researchers and students bridge the gap between scientific discovery and product development, says Professor Sujeeva Setunge. The post RMIT University launches F...
This episode of Food Safety Five discusses new research on the use of cold plasma technologies for biofilm inactivation and reducing allergenic risk, deriving more accurate “sell b...
In this episode of Food Safety Matters, we speak to water activity specialist and researcher Dr. Brady Carter about the importance of understanding water activity for shelf-life pr...
CSIR CFTRI is now increasingly looking at innovation in technology to be implemented into food research to drive novel product development The Mysuru based food research major s st...
IAFNS-supported researchers have developed a low-moisture cleaning solution that is not only effective and less of a hazard for workers and plants, but also has the potential to sa...
Food System Innovations (FSI) today announced the launch of its new Food Intelligence Lab to develop the open-source infrastructure needed to accelerate AI-driven sustainable prote...
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