In tech, we love our KPIs—user growth, engagement, efficiency. In food tech, the industry celebrates taste and price. But in ...

Writing this week in Nature Communications, the agricultural engineers outlined a strategy for taking excess food waste, converting it into biofuel, and then “upgrading” that fuel into jet fuel that ...

This year’s report includes responses from 919 students across 42 institutions in 15 countries, including Canada, China, ...

A research team at the DTU National Food Institute has conducted a literature review of cheese fermentation and ripening and identified five underused, evidence-based measures to improve efficiency ...

This discovery is considered a significant step toward cleaner air travel by converting large-scale waste into high-quality ...

The African Union has reaffirmed the shared commitment of China and Africa to strengthen cooperation in agriculture, science, ...

Engagement is the collaboration between institutions of higher education and their larger communities for the mutually beneficial exchange of knowledge and resources in a context of partnership and ...

Scientists have created the first artificial tongue that can sense and identify flavors entirely in liquid environments — mimicking how human taste buds work. The achievement, described July 15 in the ...

Freshly laid eggs can pick up microbes like salmonella and e.coli from the hen's environment. These microbes remain on the shell, contaminating other foods and entering the egg over time. New ...

The IAEA profiles employees to provide insight into the variety of career paths that support the Agency’s mission of Atoms for Peace and Development and to inspire and encourage readers, particularly ...