The Microbiome Research Centre will research the effects of microbiota on gut health, and their links to diseases like obesity and diabetes.
An artificial 'tongue' that can tell the difference between varieties of scotch whisky could help researchers identify counterfeits.
Scientists have developed a new methodology for the simultaneous analysis of odorants and tastants, which they believe could simplify and accelerate the quality control of food in the future.
Research on yield patterns of coffee plants could improve coffee crop yields and introduce new coffee varieties to markets faster.
Developed for a wide range of applications, ViscoQC 300 is designed to ensure the quality of the substance — from almost any fluid to semi-solid samples — by delivering fully traceable viscosity results.
A validated dioxin analytical workflow is designed to provide sensitive and reliable solution for screening food and feed.
A new standard is providing a way to test for water vapour transmission through flexible barrier materials using electrolytic detection sensors.
A validated test to measure if a specialty food or supplement has health benefits in humans has been developed.
Eggshells seem so fragile but so robust at the same time, and scientists from McGill University said this is all down to the eggshell's nanostructure.
Norovirus — the scourge of the cruise ship and, lately, the Pyeongchang 2018 Olympic Winter Games.
Vaccines used by commercial fish farmers may actually be doing more harm than good.
A new study suggests you may be able to differentiate between a high-quality glass of champagne and cheap bubbly just by listening to the sound of the bubbles.
By detecting decay compounds such as cadaverine at very low levels, a newly developed bioelectronics sensor can alert users to rotting food before the stench becomes obvious.
Researchers studied the microbiomes of 116 houseflies and blowflies from three different continents and found they carried over 600 hundred different species of bacteria.
Treating wastewater with solar irradiation shows promise in reducing two E. coli strains, but a resilient strain persists.