Food design & research

Bush food: researching the green plum

01 June, 2020

Researchers from the University of Queensland are investigating the health benefits of the green plum, a native Australian fruit grown in East Arnhem Land.

Findings from romaine lettuce E. coli investigation in US

25 May, 2020

The FDA has released findings of an investigation into three US outbreaks of E. coli O157:H7 illnesses that occurred last year, all tied to romaine lettuce.

Turning banana waste into food packaging

22 May, 2020

UNSW celebrates research that has uncovered a way to turn waste banana stalks into biodegradable and recyclable packaging material for the food industry.

Technologies that could transform our food systems

21 May, 2020

A variety of promising, ready or near-ready technologies that could transform global food systems have been identified in a new study.

Scientists closer to developing heat-tolerant wheat

14 May, 2020

Researchers have found a way to control the molecular machinery of photosynthesis in wheat, which could help build heat-tolerant crops that grow at 35°C.

Low-cal sweetener study

07 May, 2020

A study has found that stevia extract, an artificial sweetener, has been linked to potential improvements in liver health and fatty liver disease.

Golden artificial tongue used to taste maple syrup

07 May, 2020

Canadian researchers have developed an artificial tongue using gold nanoparticles that can determine the taste and flavour complexity of maple syrup.

Pork with Aussie flavour

30 April, 2020

Qld research is helping to create a uniquely Australian pork flavour signature using the oil from native macadamia nuts.

Aussie breakthrough: fast Salmonella testing

29 April, 2020

Scientists have developed new DNA tests that can quickly detect Salmonella bacteria, potentially helping to pinpoint the source of food poisoning outbreaks.

Good news for the wheat sensitive among us

27 April, 2020

Researchers have analysed the proteins that cause wheat sensitivity, and are developing tests that will help the production of low-allergen wheat varieties.

5 tips for keeping your food business safe during COVID-19

21 April, 2020 | Supplied by: SAI Global

A food safety expert shares five tips to help businesses in the food industry meet Australian and global food safety standards during the COVID-19 pandemic.

Climate change could shrink fish sizes

08 April, 2020

Researchers studying the effects of climate change have found that the global warming of oceans could make some fish shrink in size, and affect complex food webs.

Glug, glug, glug: what makes bottles empty faster?

08 April, 2020

Researchers studied bubble physics to determine what influences bottle emptying time; the results may have applications for the beverage industry.

Cold-brew vs hot-brew coffee: what's the difference?

06 April, 2020

Researchers have studied the health benefits of hot- and cold-brew coffee, and how they can change depending on the roast and temperature of the brew.

Trials begin for "golden goose" of salt-tolerant wheat

03 April, 2020

A new strain of salt-tolerant bread wheat with genes that can be traced back to wild relatives will begin field trials in Australia this year.

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