Food waste like egg shells, vegetable scraps and coffee grounds are blended and dumped into the factories for the worms to consume and digest. A group of students at the National Junior College in Singapore have been using worms to reduce food waste produced in their school. Worm factories have[Read More…]
Academic
PHL team wins award for developing agri supplement
The Japanese government recognized the project for its great potential in helping spur the development of Philippine agriculture and attaining food security. A research team from the Department of Science and Technology-Philippine Nuclear Research Institute (DOST-PNRI) recently bagged the 2017 Excellent Research Team of the Year Award by the Japan-based[Read More…]
Road Map to modernized production of lifesaving drugs, food preservation identified by Purdue University
The road map launched recently identifies key factors driving change, gaps in technology that require research solutions, industry needs, educational roles and regulatory issues impacting the field over the next decade A new 10-year road map to identify the improvements that are needed in lyophilisation has been published by the[Read More…]
Temasek Poly launches two new nutrition courses
The new course on diabetes comes against the backdrop of Mr Lee’s National Day Rally speech, where he highlighted the chronic ailment as a health crisis. Two new one-day courses on nutrition have been launched by Temasek Polytechnic (TP), reinforcing Prime Minister Lee Hsien Loong’s rallying call for Singaporeans to[Read More…]
Bangladesh Agricultural University opens course in food safety
The United States Agency for International Development (USAID) is providing financial assistance to the program. The Bangladesh Agricultural University (BAU) will soon be accepting students in a new undergraduate course on Food Safety Management. The university will be partnering with the UN’s Food and Agricultural Organization (FAO) and the Dublin[Read More…]
Plasma Nutrition Partners with NBHRF to Foster Research on its Ingredients
This new partnership will allow it to meet consumer expectations regarding transparency and the benefits of dietary and sports supplements With an aim of providing a scientific foundation to its ingredients, New York City-based Plasma Nutrition has partnered with the New Brunswick Health Research Foundation (NBHRF) which is an independent[Read More…]
Bell sensory program collaborate with university to expand consumer research demographics
Bell’s Sensory program integrates the sensory experience with consumer needs to guide and validate creative development in innovation platforms Bell Flavors and Fragrances have announced the partnership of Bell’s Sensory program with a local university in Northbrook, Illinois, to expand Bell’s consumer research with Generation Z and young millennial demographics.[Read More…]
CSIR-CFTRI to encourage food processing start-ups
This programme, which has been designed to address both technology and entrepreneurship to enable successful ventures in the field of food processing, is open for aspiring and early-stage entrepreneurs. To encourage and promote start-ups in the food processing sector, CSIR-Central Food Technological Research Institute (CFTRI), Mysuru, in association with Kautilya[Read More…]
