Food design & research

Ear, ear, corn science advances

12 June, 2019

A gene essential for forming the ears in corn, which could be crucial for advancing the efforts to increase crop yields, has been identified by a team of scientists.


Laying the foundations for future flu-resistant chooks

12 June, 2019

Gene editing has been used to stop the spread of bird flu virus in chicken cells grown in the lab and this could lead to producing disease-resistant chickens.


Antibiotic alternative for piglets shows promise

05 June, 2019 | Supplied by: United States Department of Agriculture

Scientists have found L-glutamine could be a viable alternative to antibiotics to help improve piglet welfare following weaning and transport.


Cranberries, more than just juice

03 June, 2019

Given the belief that drinking cranberry juice could be helpful against urinary tract infections, scientists explore how it could also help in the fight against bacteria.


Anton Paar ViscoQC 300 rotational viscometer

01 June, 2019 | Supplied by: Anton Paar Australia Pty Ltd

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.


Policies should limit ultraprocessed food intake, researchers say

30 May, 2019

Two European studies have found positive links between highly processed foods and risk of cardiovascular disease and death.


Alternative protein sources could help boost food security

29 May, 2019

Alternative protein sources could replace soy and animal products as major protein sources as Finland and the EU work to achieve food self-sufficiency.  


Soy food reduces fracture risks in breast cancer survivors

24 May, 2019 | Supplied by: Oxford University Press USA

Researchers found higher soy intake was linked to a 77% reduced risk of osteoporotic fractures in younger women.


Why do some red wines taste 'drier' than others?

23 May, 2019

Researchers are gaining a better understanding of tannin characteristics, which could help winemakers manage dryness perception in their red wines.


Food businesses need stronger food safety cultures

21 May, 2019 | Supplied by: SAI Global

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.


African swine fever vaccine to protect wild boar

10 May, 2019

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.


Taste is all in the mind

03 May, 2019

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.


From Adaptive Eggs to Bee Innovative, Aussie tech revealed

02 May, 2019 by Carolyn Jackson

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.


Alcohol ads in sport impact drinking attitudes

30 April, 2019

Research has found that repeated exposure to alcohol advertising in sport, particularly a popular brand, leads to more positive attitudes towards alcohol in general.


Research collaboration to tackle global food challenges

30 April, 2019

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.


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