Research from the University of South Australia has shown that wine consumption rates have maintained steady pre-COVID-19 rates, even during lockdown.
Canadian researchers have developed an artificial tongue using gold nanoparticles that can determine the taste and flavour complexity of maple syrup.
Food scientists have developed a method to rapidly identify Salmonella serotypes in two hours, completing the whole identification process in eight hours.
The Mycoplasma bovis Programme has selected Massey University to research the impacts of M. bovis on cattle in New Zealand.
Emerson is partnering with a Belgian-based brewery group to modernise a pilot brewery used to educate the digital workforce of the next generation of brewers.
PEHANON pH test strips are designed to measure coloured samples in foods such as soft drinks, sauces and wine, to ensure food safety.
The Thermo Scientific SureTect System is a designed to quickly and accurately detect foodborne pathogens in a broad range of foods.
Researchers are developing a 'virtual tongue' that can detect foods for natural ligands aimed at taste receptors, thus predicting the taste of food.
Australian Government agencies, butchers and farmers are preparing themselves against the potential incursion of African Swine Fever in Queensland.
YILD Technical Spaces provide a fully flexible multi-tenant lab technical facility which is suitable for food and beverage operations.
The Thermo Scientific Orion Star T900 series of automated titrators offer an easy-to-use solution for potentiometric titration.
Researchers are trying to determine if there is a better way to prioritise the investigation of farms infected by M. bovis, a disease affecting herds of cattle.
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.