James Cook University and National Measurement Institute researchers are looking for allergens in edible insects so that consumers can be adequately protected.
Scientists are working on sensors that can quickly detect dangerous viruses and toxins in food before they cause disease.
With just a hair from a cow's tail, scientists in Queensland have been able to find the age of cows, which could prove useful for cattle farms and meat traits.
The program will see surveillance against citrus pathogens cast wide across Australia in a bid to ensure that the industry is protected against disease threats.
Chocolate makers may indirectly benefit from a test that can quickly detect asymptomatic plants for the disease that has killed thousands of cacao trees.
The new LEDs can be used to easily and cheaply detect gases, including those that are produced by off food
Cornell food scientists have developed a mapping tool designed to track the deadly foodborne pathogen Listeria monocytogenes, which could provide benefits for the food industry.
Researchers have tested handheld DNA sequencers as a routine microbial monitoring solution for food production facilities.
Researchers have devised a method that allows cheese quality to be checked much earlier and more precisely, making cheese production more efficient.
An Aussie researcher has discovered a new way to conduct extremely small-scale brewing experiments, potentially leading to better beer.
Telecommunications company Verizon announced the launch of its international private 5G platform for global enterprises located in the Asia–Pacific region.
Aussie researchers find potential 'fingerprint' wine authentication solution to fight against the estimated billion-dollar wine fraud industry.
The American Frozen Food Institute has published a report on alternative approaches to the risk management of Listeria in low-risk foods.
The new feature provides an important platform to assist start-ups, students and scientists with bringing products from ideation to commercialisation.
Scientists have developed a non-destructive way to analyse the quality of fresh spinach, bypassing the need to destroy testing samples.