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.
Two European studies have found positive links between highly processed foods and risk of cardiovascular disease and death.
Alternative protein sources could replace soy and animal products as major protein sources as Finland and the EU work to achieve food self-sufficiency.
Researchers found higher soy intake was linked to a 77% reduced risk of osteoporotic fractures in younger women.
Researchers are gaining a better understanding of tannin characteristics, which could help winemakers manage dryness perception in their red wines.
Food recalls in Australia were up 45% in 2018, compared with 2017, and SAI Global suggests this could be due to poor training, poor controls and a lack of accountability.
A vaccine delivered to wild boar in their food can immunise them against African swine fever, and this immunity may be able to be passed on to others, researchers suggest.
Whether people prefer bitter or sweet beverages, such as coffee or cola, depends more on how they make them feel than their taste, research suggests.
On-the-spot lactose testing and point-of-lay egg sorting are two of the nine latest technologies revealed by a CSIRO-powered research accelerator.
Research has found that repeated exposure to alcohol advertising in sport, particularly a popular brand, leads to more positive attitudes towards alcohol in general.
Quadram Institute Bioscience and the University of Newcastle have recently signed a memorandum of understanding which will see them work together to address global food and health challenges.
Smelling coffee could trigger similar reactions in the brain as physically drinking a cup, according to new research.
Tasmania's Old Kempton Distillery has used the HID Global IoT platform with AusNFC tags to combat counterfeiting of its whiskies and other liquor products.
Salmonella outbreaks are likely to become more severe in the future, according to a model developed by University of Sydney researchers.
Gene researchers have discovered the reason for fruit length variation in cucumbers, which could provide benefits for crop breeders of the future.