Hispanic Heritage Month, Avocados From Mexico and Hispanic Star are offering support to avocado enthusiasts to pursue their culinary passions at Dallas College Avocados From Mexico is making Hispanic Heritage Month even better with the launch of its new scholarship program designed to support the next generation of Latino culinary talent. The number[Read More…]
Academic
IIT Guwahati develops pharmaceutical and food products from tea factory waste
The tea industry’s waste-based value-added products will create new job opportunities, open wind of new start-ups and entrepreneurship opportunities among rural youths Indian Institute of Technology Guwahati (IIT Guwahati) researchers have developed innovative technologies for sustainable and efficient utilisation of tea waste from the tea industry. In line with the scope[Read More…]
Korean Society of Ginseng confirms effects of red ginseng in prevention and improvement of dementia
The research results showed that the group consuming ginseng exhibited higher episodic memory scores (EMS) Through continuous research, the secrets of ginseng, a representative medicinal herb of Korea, are being revealed, showcasing its efficacy. Recently, studies demonstrating the effects of consistent consumption of red ginseng on improving dementia and cognitive[Read More…]
Silpakorn University teams up with CP Foods for STEM-focused graduates
This joint effort aims to offer hands-on learning experiences for undergraduate students by enabling them to engage in practical tasks at CP Foods’ operational sites through the ‘Co-Creation Program’ Silpakorn University and Charoen Pokphand Foods Public Company Limited (CP Foods) have inked an academic collaboration agreement to create a curriculum[Read More…]
NTU develops technique for making lactic acid from jackfruit seeds
The method is cheaper and more sustainable than existing industrial methods as it requires fewer chemicals and processes, produces negligible amounts of by-products, and reduces food waste by using unwanted jackfruit seeds Scientists from Nanyang Technological University (NTU) Singapore have developed a sustainable and more effective technique for making lactic acid, by[Read More…]
Researchers to test impact of special healthy diet on Crohn’s disease
The Monash University-led study will investigate whether a newly developed diet can reduce inflammation in Crohn’s Disease Volunteers are needed to test a diet that researchers hope can improve the lives of those living with Crohn’s disease, a debilitating condition requiring life-long immunosuppression drugs and/or surgery. The Monash University-led study[Read More…]
HKBU develops novel Chinese medicine for constipation authorised by U.S. FDA
This is the first time that a new botanical drug developed in Hong Kong was authorised to conduct a clinical trial in the US The Centre for Chinese Herbal Medicine Drug Development (CDD) of Hong Kong Baptist University (HKBU) has made significant progress in developing novel Chinese medicine for treating[Read More…]
Sugary drinks tax prevents decay and increases health equity: study
The study demonstrates a 20 per cent tax is cost-effective to prevent dental caries and is likely to increase health equity because the cost-savings and health benefits occur for populations from lower socioeconomic advantage A national Australian tax on sugary drinks could prevent more than 500,000 dental cavities and increase[Read More…]
Asia’s alternative protein market grows: Food Frontier Report
Meat and seafood consumption in Asia is expected to grow by 78 per cent by 2050 Food Frontier, an independent think tank focused on alternative proteins, has released a report called ‘Alternative Proteins and Asia’ which reveals the growing demand for meat substitutes in Asian countries such as China, Singapore,[Read More…]
Kerry Initiates Community Effort to Educate Young on Food Science Careers
Kerry Flavourist Trainee gives back by teaching teens about food flavour science When Paige Simonis was in sixth grade, a speaker at a Beloit College science camp changed her life by igniting her passion for a career in the sciences—now she is a Flavourist Trainee in the Savoury Flavours lab[Read More…]
