A billion dollar banana industry at risk of a deadly disease could be saved by this scientific breakthrough from a Queensland university. A team of researchers at the Queensland University of Technology has genetically modified Cavendish bananas using a wild gene, resulting in strongly resistant and Panama (TR4) disease-free plants[Read More…]
Science News
Scientists in London work on food poisoning bacteria
The new study revealed how the bacteria can infiltrate micro-organisms called amoebae, multiplying within their cells while protected inside its host from harsh environmental conditions. A team of scientists from London’s Kingston University has shown how the food poisoning bacteria Campylobacter can multiply and spread inside micro-organisms called amoebae- which[Read More…]
Australian researchers introduce VegEze app
CSIRO nutritionists will study how effective the app’s game-like nature is at changing people’s eating patterns as part of a broader research study. Researchers in Australia have launched a dinner table app in an effort to tackle aversion towards consuming vegetables. VegEze app has been developed by the Commonwealth Scientific[Read More…]
HKU researchers boost antioxidant properties of tomatoes
A new strategy has been identified to simultaneously enhance health-promoting vitamin E by ~6-fold and double both provitamin A and lycopene contents in tomatoes, to significantly boost antioxidant properties. As part of a collaborative study between the School of Biological Sciences, Faculty of Science, the University of Hong Kong (HKU),[Read More…]
Researchers develop sugar-glass film to avoid food contamination
Scientists are investigating whether these “bacteria-eaters” could have an expanded role in promoting food safety. A team of researchers in Canada have developed an antibacterial “sugar-glass” coating in which viruses that destroy bacteria are embedded and are kept stable for up to three months. The coating could someday be used[Read More…]
Chinese researchers bring out a new rice variety
The rice is thought to have several health benefits, including being high in calcium. A team of scientists at Yangzhou University in China have developed several types of rice that can be grown in seawater, potentially creating enough food for 200 million people. Researchers have been trying to grow the grain in[Read More…]
Yissum introduces 3D technology for personalised food
Researchers have developed a novel platform, based on nano-cellulose, that will enable the 3D printing of personalized food. Yissum Research Development Company of the Hebrew University of Jerusalem has introduced a novel technology for the 3D printing of personalized food based on nano-cellulose, a natural, edible, calorie-free fiber. Yissum has[Read More…]
A team of scientists highlights nutritional benefits of corn
The amino acid is naturally lacking in corn, so synthetic methionine is often added to the crops. Scientists from Waksman Institute of Microbiology and Sichuan Academy of Agricultural Sciences have have found a way to genetically engineer corn to produce a nutrient called methionine in order to enhance its nutritional[Read More…]
Edible sensor developed for keeping food fresh
The research team at ETH Zurich has made an ultra-thin sensor out of materials that a human can digest safely. Making sure fresh food is kept at the right temperature during transit is a harder problem than one might think but the Swiss are on the job. Not only did[Read More…]
Cranberries found to reduce recurrent Urinary tract infections
According to the authors, scientists and practitioners continue to explore the use of alternative therapies in the prevention of common infections as part of the global movement to reduce antibiotic use and resistance. A thorough review of dozens of studies led scientists to conclude that healthcare professionals should be telling[Read More…]
