The Cambridge University team’s research is usually based around Alzheimer’s Disease, yet they have inadvertently managed to develop a possible substitute for single-use plastic.
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University of Cambridge
14 May 2021 | By
Novel foods have to be a part of the solution if the world is to solve the problem of malnutrition – that’s according to researchers from the University of Cambridge.
Research teams from around the world have been investigating how kefir is made and how can it be made more appealing for consumers.
Cambridge scientists, working with seafood manufacturers, have developed a microencapsulation technology to supercharge shellfish and optimise nutrient content for human consumption.
Should the UK be cutting its beef consumption to reduce gas emissions and tackle climate change? No, says the NFU.
A Cambridge study has stated that consumers need to have easier choices when it come to palm oil, and that the use and publicity of ecolabels could help...
University announces the development of a system designed to handle fragile lettuces.
The so-called sugar tax took effect at the beginning of April, raising the price of sugary drinks and forcing some manufacturers to reformulate in order to bring their products below the threshold. But was it the best decision for the British Government and the health of the population?
One of the world's most expensive ingredients has been successfully harvested in the UK, Cambridge University scientists have confirmed.
Scientists have used a modelling system previously used to predict the fallout from a nuclear accident or volcanic eruption to see how a fungal disease might spread.