Animal growth, meat quality, shelf life, and eating quality were investigated and analysed in broiler chickens fed insect and microalgae feeds as part of a University of Göttingen study.
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The reviews were commissioned in response to a recent surge in evidence which suggests that using vitamin D supplements as part of a daily diet could reduce the risk of Acute Respiratory Tract Infections (ARTIs) and COVID-19.
Types of bacteria are circumventing plant defences, causing an increased risk of foodborne illnesses, researchers have warned.
Food Safety is a responsibility for all. Working together to overcome the challenges.
Food scientist calls for FDA to establish reasonable standards for avocado oil as her study reveals shockingly high levels of mislabelling and adulteration.
Fully automated quantitative determination of residual solvents in hemp oil performed by full evaporation headspace GC/MS without sample preparation.
An experiment with chicken litter samples, often used in broiler environments, could uproot previous hygiene fears as study demonstrates deterrence in pathogen growth.
The scientists demonstrated the use of Raman spectroscopy to quickly scan the levels of oleic acid in peanuts and to determine how resistant plants are to nematode pests.
A recent FAO report has highlighted sustainable aquaculture development and effective fisheries management as crucial to ensuring future food and nutritional security.
Over 30 UK food and beverage organisations have endorsed the publication of Building a Path to Recovery - a set of proposals for government and industry to consider when planning for the future of the food and beverage sector post-COVID-19.
The research team described how synthetic microbial spores can be safely introduced onto objects and surfaces at a point of origin, such as a field or manufacturing plant, and be detected and identified months later, thus improving traceability.