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

From mini-brains and spider-inspired gloves to edible wolf apple coatings and microplastic-filled retinas, scientists are ...

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 ...

PM Modi urges scientists at ESTIC to innovate for nutrition security, biofortified crops, and advancements in clean technology.

New report sheds light on the future of the food and beverage industry. We look at the science shaping the industry. A new report, published by Food Science and Technology Abstracts (FSTA), has ...

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 ...

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 ...

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

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 ...