Food Science
Latest Content
The root of it
Seaweed is an intrinsic part of our existence on this planet and it could just be the very thing that saves it too, argues Vincent Doumeizel. That’s why our perceptions of it need to change.
News
Royal Assent opens door to gene edited food in UK
The granting of Royal Assent for the Genetic Technology (Precision Breeding) Act has finally opened the door for the commercial development of gene-edited food in England.
In Depth
Food forensics: how AI can smell authentic olive oil
Extra virgin olive (EVO) oils are highly complex. Here, Prof Chiara Cordero discusses the application of an AI smelling machine to analyse, qualify, categorise, and authenticate olive oil and counter…
Comment And Analysis
The root of it
Seaweed is an intrinsic part of our existence on this planet and it could just be the very thing that saves it too, argues Vincent Doumeizel. That’s why our perceptions of it need to change.
Interviews
Can efficiency and sustainability coexist?
Allison Paradise, CEO of My Green lab, a non-profit organization and Marc Boreham vice president and general manager of Agilent’s Laboratory Enterprise Solutions Division share their views on the int…
