The Protein Syndicate — a consortium of leading food companies and food and materials science research capabilities of ANSTO, CSIRO’s Food Futures National Research Flagship and The University of Queensland’s Centre for Nutrition and Food Sciences — aims to determine the molecular structure of the protein components in some of our most common foods.
An efficient, accurate and sensitive method of detecting toxins in shellfish has been validated for worldwide acceptance in a project completed by the IRL-initiated Virtual Institute for Metrology in Chemistry and Biology, in collaboration with the Cawthron Institute.
The role of food consumption and processing in human exposure to antimicrobial resistant bacteria is an emerging biological hazard caused in part by the use of antimicrobial agents throughout the food chain, from the farm to the fork according to the opinion released by the European Food Safety Authority's BIOHAZ Panel.
The UK’s Food Standards Agency has produced guidance and a fact sheet to help minimise the risk of C. botulinum in vacuum and modified atmosphere packed chilled foods.
While the food industry in Australia is committed to lowering the salt content in processed foods, there is still a lot more to be done.
Biofortification of the cassava through genetic engineering is leading to a plant that will provide better nutrition for the 800 million people who use the root as a major source of food. The research is being funded by the Bill and Melinda Gates Foundation.
Using the same concept behind commercial breath-freshening strips, a researcher has developed a new, easier method for clinical taste testing.
Clearer labelling about salt content may make it easier for consumers to monitor their salt intake.
A study from Taiwan has postulated that wine lees, the sediment left in the bottom of the barrel after winemaking, could boost the antioxidant profile of ice-cream and slow its melting time.
Functional food researchers are using nutrigenomics to discover why probiotics work.
Around 2500 international food and health experts will gather in Geneva this week for Europe's premier obesity conference, the 16th European Congress on Obesity (ECO 2008), to assess the latest research from basic science to practical prevention programs and medical treatment.
The European Food Safety Authority BIOHAZ Panel has launched a public consultation and a call for additional scientific data on the extent of how food serves as a vehicle for antimicrobial resistance.
Understanding the microstructure of food could aid research into improved mouth-feel and controlled release of flavour and odour.
Researchers at the University of Navarra have launched a product for the detection and characterisation of the Brucella bacteria, which is the causative agent for brucellosis.
The New Zealand Food Safety Authority (NZFSA) has started planning for the 2009 New Zealand Total Diet Survey, when commonly eaten food substances are put under the microscope.